This unique goat’s milk cheese is made in the brick shape of a Pata de Mulo. It is a washed-curd cheese which is wonderful young as well as aged. It is quite pungent yet smooth. The rind turns from a reddish, slightly sticky one into a faded, pale orangey brown. The area of Aragon is noted for producing mild and mature cheeses. Villages of Gista¡n and Radiquero follow traditional methods of cheese making to produce fabulous goat and cow’s milk cheeses. 2/5