Served with membrillo mustard
They say: "Pata Cabra means the foot of the goat." [Yep. That's all I got.]
Cmoore says: A washed-rind goat cheese from Spain with a surprisingly mild flavor profile. The firm paste was sweating slightly when I tried it, and my primary impression was a lactic sweetness with a hint of tang on the finish. I think it would be nice with a fruity (perhaps Spanish) beverage.
Suggested Pairings: Rioja, Riesling, Belgian wheat beer, Deus
Tuesday, January 29
Pata de Cabra (Aragon, Spain)
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