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The Spanish goat cheese is made from the rich milk of Murcia goats that graze on the lush pastures, infusing the milk with the aroma and flavor of the terroir. Creamy and dense, with a velvety pate, Caña de Cabra cheese has a great mellow flavor that's savory, salty and with a citrusy, lemon tang finish. The thick, broad log has a dry bloomy.

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Caña de Cabra. Made from goat's milk, this Spanish cheese is dense and creamy. Produced in the Spanish region of Murcia, caña de cabra is a popular ingredient of one of Spain's most iconic delicacies: tapas! Caña de cabra | DZ Restaurants/Flickr. 3. Queso Cabrales.

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5. Slice caña de cabra log into rounds, about ¼ inch thick. 6. Heat a non-stick pan and sear cheese until it starts to caramelize and melt. 7. Remove cheese from the pan and flip over to cool so the caramelized side is facing up. 8. Cut each round in half and place one-half round on each crostini. 9. Drizzle with membrillo honey and serve.

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The protein content in Cana de Cabra Cheese provides essential amino acids necessary for maintaining and repairing body tissues.Calcium contributes to bone health and helps in the proper functioning of muscles and nerves.Vitamin A supports immune function and healthy vision, while vitamin K plays a role in blood clotting and bone health.. Indulge in the creamy and tangy Cana de Cabra Cheese.

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Caña de Cabra is a soft, creamy Spanish goat cheese. Not only is it buttery and delicious, but it is the perfect shape for baking into breads, topping on salads, crostinis, you name it. In this warm goat cheese salad, the cheese is baked right into the bread making it easy make and the ideal salad topper.

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MitiCaña® de Cabra. Murcia is famous for its quality goat's milk, and Caña de Cabra, a soft-ripened goat log, showcases this milk. The cheese is made by Central Quesera Montesinos, an expert in goat's milk cheeses with whom we have partnered for many years. Caña de Cabra has a white mold rind and a fudgy interior. Aged 21 days, it becomes.

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Cana de Cabra, (MitiCana® de Cabra) from Murcia, Spain, is a soft-ripened cheese made from pasteurized goat's milk. Reminiscent of the French Bucheron, this cheese boasts a delightful combination of creaminess, buttery notes, and mild flavours. Its bloomy rind and semi-soft texture add to its appeal. Aged for 21 days, the cheese gradually acquires a firmer texture while the mild and tangy.

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Click the button below and be the first to review Cana de Cabra (Pasteurized Goat's Milk Cheese) Write a Review. Related Products. Quick view. Chabichou du Poitou AOC (French Pasteurized Goat's Milk Cheese) $19.95. Quick view View Options. Garrotxa St. Gil (Pasteurized Spanish Goat's Milk)

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Caña de Cabra is made by Central Quesera Montesinos in the arid, mountainous region of Murcia, Spain. The queseria was founded in 1978 and today has a flock of almost 350 Murcian goats, a local breed. The does breed out of season and produce high-butterfat milk ideal for cheesemaking. Montesinos uses this milk in their six production plants.

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Cana de Cabra (MitiCana® de Cabra) is a soft-ripened cheese made from pasteurized goat's milk in Murcia, Spain. This cheese is similar to the French Bucheron. This creamy, buttery, mild and delicious cheese has a bloomy rind with semi-soft texture. Cana de Cabra is aged for 21 days, as it ages, the flavour intensifies.

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Cana de Cabra cheese offers a wide range of benefits for both health-conscious individuals and food lovers alike. With its nutrient-rich composition, digestion-friendly properties, and unique flavor profile, this cheese is a must-try for anyone seeking a delicious and wholesome addition to their culinary repertoire.

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Young caña is mild and creamy with refreshing lemony notes. As it ages, the cheese gets a sharp and intense flavor with a note of earthiness. Caña de Cabra is typically enjoyed with local honey, figs, and almonds or pine nuts. It is recommended to pair it with crisp white wines. Region of Murcia, Spain. 4.2.

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On a small or medium size plate, add salad mix before placing your halved gooseberries and quartered and de-stemmed figs around it. Set aside. Pre-heat a small nonstick sauté pan on high heat, turning down to medium-high once hot. Place your Cana de Cabra cheese (or goat cheese) — cut in two pieces — down into the pan.

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Central Quesera Montesinos, located in Murcia in southeastern Spain, maintains a herd of 350 Murcian goats to produce French-inspired cheeses with a local flair. Similar to a French bucheron, Caña de Cabra is shaped like a small log covered in fluffy white mold. Aged for three weeks, this cheese is mild with creamy, lemony and tangy flavors with a cakey, crumbly texture.

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Caña de Cabra cheese simply couldn't be omitted from this encyclopedia of the world's cheeses, and once you read the information we offer about it, you might decide it's essential for your pantry too. Introduction. The Cana de Cabra cheese is a soft goat cheese that is made using the molded rind method. It was introduced in Spain by Lorenzo.

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Combine almonds, parsley leaves, smoked paprika, sea salt, black pepper and olive oil in the bowl of a food processor. Pulse until coarsely but evenly chopped. Transfer mixture to a flat plate. Grab goat cheese medallion and gently pat some of the almond mixture onto the top and bottom of the cheese.