Wedge of Pata de Mulo Cheese, Aged 250 GR

Wedge of goat or sheep cheese Pata de Mulo Aged 250 gr

Discover: Pata de Mulo goat or sheep cheese 250 gr

Pata de Mulo Queso Afinado combines the richness of goat and sheep milk, offering a smooth but nuanced flavour. Its aroma is intense, with dairy notes and an earthy touch. Its texture is firm, but melts on the palate, and its natural rind adds an extra complexity to the whole. Perfect for those looking for a balanced and delicious cheese.

Cuevas Centro Afinador was born after five years of training and experience, placing Spain at the level of other European countries in cheese aging. Its team works to find the " best moment" for each cheese , using innovative techniques that offer unique and surprising aromas, textures and flavors.

The Master Tuner ensures that each cheese reaches its maximum potential of flavor and character, offering an exceptional experience in every piece.

Use and Pairings: Pata de Mulo goat or sheep cheese 250 gr

Enjoy Pata de Mulo Afinado Cheese in different combinations. Here are some ideas:

• Pairs with fruity white wines to enhance its smoothness.
• Accompany it with dried fruits such as figs or nuts for a perfect contrast.
• Use it on gourmet cheese boards alongside Iberian cold cuts and artisan breads.

Production, Maturation and Marketing

Pata de Mulo Afinado Cheese is made using traditional regional processes, with controlled maturation that intensifies its flavours. The goat and sheep milk used comes from local farms, which ensures its freshness and quality. Each piece goes through a maturation process that can last up to 6 months, guaranteeing a firm texture and a balanced flavour .

History and Origin of Pata de Mulo Cheese

Tierra de Campos is the birthplace of this cheese, the younger brother of Castilian cheese, which competes with it in terms of the type of milk but is different in terms of its shape and production. Although originally from Castile and Leon, today it is produced in various cheese factories throughout Spain, even using different types of milk.

The popular name "Pata de Mulo" is due to its characteristic elongated shape. It is also known as Queso Villalón , from the market of Villalón de Campos (Valladolid), or as Queso Encella , since it was originally molded with a esparto mat called "encella" instead of the traditional molds.

Characteristics:

• Maturation: 4-6 months.
• Milk: Goat and sheep.
• Intensity: Mild-medium.
• Bark: Natural, slightly rough.
• Type of coagulation: Enzymatic.
• Rennet: Animal.
• Region: Castile and Leon.
• Storage temperature: Between 4ºC and 8ºC.