Pata de Mulo Cheeses
An artisanal Castile-and-León speciality of raw ewe's milk and elongated shape, award-winning at the World Cheese Awards.
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Young Pata de Mulo, a raw ewe's-milk speciality; smooth, fresh and milky with a creamy texture.
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Balanced and aromatic, with subtle cellar notes.
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Powerful and intense, with nutty hints and a granular texture.
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Rich and tasty cream made from matured Pata de Mulo cheese.
Pata de Mulo is an artisan sheep's cheese from Castilla y León with an unusual elongated shape, historically hand-formed in cloths. Made from raw ewe's milk, it has won medals at the World Cheese Awards and is one of the most distinctive references a buyer can add to a Spanish cheese range. It is offered at three maturations plus a cheese cream.
Range and formats
Pata de Mulo Tierno (young, smooth, fresh and milky), Pata de Mulo Semicurado (balanced and aromatic with subtle cellar notes) and Pata de Mulo Curado (powerful, nutty, granular). Formats: 250 to 300 g wedges, 3 kg wheels and sliced packs of 80 to 500 g. Pata de Mulo Cream, made from matured cheese, in 170 g and 1 kg jars.
Who buys it
Specialist cheese retailers and delicatessen chains that want an award-winning artisan story, gourmet e-commerce, and hotels and restaurants using the cream for sauces and tapas. The three maturations allow a small range under one recognisable name.