Pata Cabra is a goat’s milk cheese from the city of Zaragosa, Spain.

When whole, it is shaped like a brick with the orangey/red rind that is so characteristic of most washed rind cheeses.

Once you bite through the rind, and you definitely should bite through the rind, the texture changes to creamy and smooth and the color from reddish to white.

Be prepared for that goaty tang with all its lemony, earthy freshness and that salty sting on the finish.

Try Pata Cabra with a strong wine and some fig almond cake.