Pata de Mulo

"Pata de Mulo", or “Mule’s Leg”, takes its name from the unique, long semi-cylindrical, slightly flattened shape of this unique cheese.

A traditional Spanish cheese from the Castilla y León region, it is made from the raw milk of Assaf sheep. The young forms are lightly pressed to expel some of the whey, giving the cheese a nicely creamy mouthfeel. Flavors of lanolin, toasted nuts, hay, and a faint caramelized edge from its long aging.

The cheeses are transported from the dairy to Cultivo’s aging bodega where they are matured for 2 - 4 months, during which time they develop the notable mottled rind and buttery, nutty flavor.

Pairings: Structured reds from Spain such as Ribera del Duero, Toro, and classic Rioja Reserva - their dark fruit and tannin match the cheese’s intensity. Mencía from Bierzo or Ribeira Sacra offers a fresher, herb-driven alternative.

For whites, reach for Godello or aged Verdejo, which bring mineral lift and enough weight to stand up to the sheep’s milk. Dry sherry (Amontillado or Palo Cortado) would also be exceptional, especially if served at the end of the meal, as they amplify the cheese’s nutty depth.