This one's an oldie but a goodie. It's a cheese that's been around for nearly 20 years, but for no good reason, remains relatively unknown. It's delicious, and unique, too. It looks just about as unlike as any other cheese around, and its flavor—sharp, nearly sour, yet creamy—makes a statement, as well.
Maybe one day it won't need an introduction, but until then, allow me to humbly present Pata Cabra.