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| A Spanish cheese made from Churra and Castellana sheep's milk. Translated to mean "mule's leg" or "mule's foot" due to its shape, this cheese has a heritage in the northern plateau region of Spain, where the cheese is aged by laying it on wooden planks, flattening out the edges of the cheese and creating a brick of cheese with a rough grey rind as it matures. Slightly salty and lightly acidic in flavor, Pata de mulo has a closed textured meat with a drier consistency than many other sheep's milk cheeses. It is a good snacking cheese or a cheese for use as a topping for salads, pasta and vegetable dishes. |
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