Pata de Mulo cheese . Pata de mulo cheese is a raw sheep’s milk cheese made in Tierra de Campos , a natural Spanish region , located in the autonomous community of Castilla y León , which extends through the provinces of Palencia , Valladolid , Zamora and León .
The origin of this cheese is linked to that of Villalón . Villalón cheese is a fresh cheese that had to be sold in the next two or three days. Therefore, those that could not be sold in the market were left to mature, giving rise to the origin of the pata de mule cheese . Its name comes from its characteristic roll shape, which reminded someone of a mule leg. Formerly it was known as encella or angilla cheese . These cheeses were molded by hand, using a cloth or gauze to obtain their tubular shape by rolling them on a table.
It is a cheese with intense pressing and enzymatic coagulation . It is made with pasteurized sheep’s milk , it is subsequently immersed in brine and allowed to mature for 3 to 6 months. Its can be described as compact paste and its interior blind or without eyes, practically friable or laminated. It is bone white in color that can become ivory white in the most cured. The bark is yellow, turning to ocher. Its shape is tubular and in the mouth it is reminiscent of cured sheep cheese, although it has a saltier and oily point. It can be paired with wines from the Ribera del Duero and also with dry whites.