Mousetrap Andean Creamery Monje Del Paramo
- Pasteurized
- Animal Rennet
- Age: 2 Month
- Goat Milk
- by Mousetrap Andean Creamery
- Colombia
- ApproachableAdventurous
- SoftHard
Named for a plant that grows in the Andean Highlands where it’s made, Monje del Paramo is a rustic goat cheese that evokes the rugged beauty of the landscape. Now available exclusively through Murray’s in the U.S.! Colombia’s Mousetrap Creamery ages these small, washed rind rounds until the flavors are salty, savory, tangy, and buttery—almost like cheddar-dusted popcorn. Serve this smooth, slightly pungent stunner with Olive & Za’atar Crisps and kalamata olives.
“Washed rind cheese and goat cheese are two categories that not everyone loves, but I think everyone should give this special cheese a try! There is some funk, but it’s also just so savory. Add a drizzle of honey for balance.”
Milk, Salt, Rennet, Cultures
- Like all Mousetrap cheeses, Monje del Paramo is made with the high-quality milk of a single herd in the Andean Highlands.
- It’s a washed rind cheese—a regular wash in brine helps develop a funky aroma and sticky orange rind, two hallmarks of washed rind cheeses.
- Goat’s milk has around the same fat content as cow’s milk, but because of a difference in fat structure, goat cheese often feels lighter on the palate.
- Mousetrap Andean Creamery (or Queseria la Ratonera in Spanish) has been making unique artisanal cheeses in Colombia since 2014.
- They craft cheeses rooted in cheesemaking tradition from across the world in the verdant Northern Andean Highlands located 2,600 meters above sea level.
- They get their high-quality milk from nearby small farms, capturing the mountain terroir in their cheeses.
- Murray’s is proud to be the exclusive retailer of Mousetrap cheeses in the United States, bringing one-of-a-kind South American cheeses to North American cheese lovers.
Independently Owned
