Pata de mulo cheese

Pata de mulo cheese
Pata de mulo cheese
Country of origin	Spain
Region	Tierra de Campos
Source of milk	Ewes
Texture	Hard and grainy[1]
Dimensions	length 23 cm (9.1 in); width 13 cm (5.1 in); height 8 cm (3.1 in)[1]
Weight	2 kg (4.4 lb)[1]
Aging time	2-6 months[1]
Certification	pending[2]

Pata de mulo cheese is a type of cheese made from ewe's milk in the Tierra de Campos comarca of Castilla y León, Spain. It originated as the aged version of the Villalón cheese, a fresh cheese made in Villalón de Campos, Valladolid. Due to its elongated shape it became known as pata de mulo, literally "mule's leg". This shape was achieved by moulding the cheese by hand in a cheesecloth.[1] Several pata de mulo cheeses made by Los Payuelos have been awarded prizes at the World Cheese Awards, including Super Gold (curado, 2013) and Silver (semicurado, 2017).[3]

References

Harbutt, Juliet (2015). World Cheese Book. Dorling Kindersley Limited. p. 159. ISBN 9780241236970.
"Villalón (Valladolid) reivindica un sello de calidad para su Pata de Mulo en la novena edición del Mercado del Queso". 20 Minutos (in Spanish). 20 September 2019. Retrieved 5 October 2019.
E.F.G. (21 November 2017). "Quesería Los Payuelos logra cuatro premios en el concurso internacional World Cheese Awards". León Noticias (in Spanish). Retrieved 5 October 2019.

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[WCB-1] Harbutt, Juliet (2015). World Cheese Book. Dorling Kindersley Limited. p. 159. ISBN 9780241236970.

[2] "Villalón (Valladolid) reivindica un sello de calidad para su Pata de Mulo en la novena edición del Mercado del Queso". 20 Minutos (in Spanish). 20 September 2019. Retrieved 5 October 2019.

[3] E.F.G. (21 November 2017). "Quesería Los Payuelos logra cuatro premios en el concurso internacional World Cheese Awards". León Noticias (in Spanish). Retrieved 5 October 2019.