Mitica® Nieve de Cabra

$28.00 / 13.05 oz Puckprice is $28.00 by 13.05 oz Puck

Pasteurized
Animal Rennet
Age: 30
Goat Milk
by Mitica®
Spain

Approachable
Adventurous
Soft
Hard

From a region of Spain known for sheep’s milk cheeses comes a delightful little goat’s milk round. Mitica® Nieve de Cabra is bright and vegetal, with a pleasant tang. “Nieve” is Spanish for snow, a reference to the downy white rind hiding a lacy interior that’s like velvet. Semi-firm when a bit younger, it’ll develop a luscious creamline as it matures. Bring this mild, crowd-pleasing button instead of brie to your next party, with Mitica® Fig Almond Cake and Raincoast Fig & Olive Crisps.

“This creamy goat's milk cheese pairs incredibly well with earthy figs, but for a fresher summer appetizer, I love to serve it with B&R Farms Apricot Spread.”

Murray’s Merchandising – New York, NY

Pasteurized Goat's Milk, Rennet, Calcium Chloride, Cheese Cultures, Salt.

Nieve de Cabra is made in Extremadura, a region in Western Spain that’s famous for sheep’s milk cheeses like Torta del Casar.
Goat’s milk cheeses from this region are less common—”Cabra” is Spanish for goat.
It’s made in a style more typical of French cheeses, with the milk of local Florida, Granadina, and Malaguena goats.
During aging, the bloomy rind is formed by intentionally cultivated molds that “bloom” on the surface of the cheese.
The cheese is patted down as it matures, layering the mold over time to form the delicate rind as the interior paste begins to break down and become silky.
This small-format cheese has a slight tang but no goaty funk, making it an approachable choice for lovers of bloomy cheeses who may be goat cheese skeptics.

From the Spanish word for mythical, Mitica is a gourmet food importer that offers the best of the best from Spain and the Iberian Peninsula.
Regional delicacies, like marcona almonds, membrillo, and crispy tortas, are carefully curated by the company’s product experts.
Based in Long Island, New York, Mitica is part of the specialty food company Forever Cheese, founded by Michele Buster and Pierluigi Sini.
Forever Cheese was created in 1998 to share Sini’s renowned family cheeses with a U.S. audience.
The duo originally offered Italian cheeses before moving into Spanish, Portuguese, and even Croatian cheese.
It wasn’t long before they were also adding other charcuterie staples, like prosciutto and fruit spreads, to the fold