Caña de Cabra
- Producer
- Central Quesera Montesinos
- Country
- Spain
- Region
- Murcia
- Size
- 2.5 in diameter
- Weight
- 2 lbs
- Website
- www.montesinos.es
- Milk
- Goat
- Treatment
- Pasteurised
- Classification
- Semi Soft
- Rennet
- Animal
- Rind
- Mold Ripened
- Style
- Soft-Ripened (Brie-like)
Caña de Cabra is made by Central Quesera Montesinos in the arid, mountainous region of Murcia, Spain. The queseria was founded in 1978 and today has a flock of almost 350 Murcian goats, a local breed. The does breed out of season and produce high-butterfat milk ideal for cheesemaking. Montesinos uses this milk in their six production plants, each of which specializes in a particular product.
Montesinos founder Lorenzo Abellan traveled to France to learn the techniques of making soft-ripened goat cheeses before returning to Spain to produce his own version, Caña de Cabra, which is similar to French Bucheron. Log-shaped Caña de Cabra, which means "cane of goat," is aged for three weeks. During this time it develops a rind of edible white mold which softens the cheese from the outside in.
Tasting Notes
Creamy and mild Caña de Cabra has a lemony tang and grassy aromas.
Pairings
Pair it with a crisp Albariño and serve alongside almonds and fig jam.
Photo by Michele Vieira
