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All Things Goat

With all that fancy Flamenco, Manchego, Jamon Serrano and Penelope Cruz, goat’s milk isn’t the first thing to come to mind when you think of Spain. But no longer.

Enter Monte Enebro, Garrotxa and Pata Cabra. In my humble opinion, some of the best cheeses goats have to offer.

Monte Enebro –This creamy, amazing, log-shaped beauty is handmade in the town of Aviles, Spain. Each log is coated in the same mold that’s used to make Roquefort, resulting in a slightly acidic, delicious flavor– and a high pitched squeal every time a fresh new log arrives in the shop. It’s that good.

Garrotxa – Possibly my favorite. Produced in the Catalonia region in Northern Spain, this slightly tangy, unassuming cheese barely has time to settle into the case before it’s snapped up. Silky, semi-soft texture, and milky quality. Not to be missed.

Pata Cabra – I recently fell in love with this cheese when dining at Alma, and was thrilled to see it show up at our doorstep. Another log-shaped goat cheese – this one hailing from Zaragosa, Spain — Pata Cabra falls on the milder end of the spectrum. With a provolone type texture, and subtle goat flavor, this is a great cheese for the beginner (or more hesitant) goat enthusiast.

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