◆ In House

La Cabra Quemada

Artisanal Goat-Milk Cajeta

€13.90

Goat milk reduced slowly for four to six hours into a dark-amber caramel, carrying more tang and depth than dulce de leche ever could.

Origin España

Producer Zales & Rego

Volume 220 g

Appearance

Dark-amber glossy spreadable caramel; lighter mahogany than dulce de leche

Aroma

Goat-milk caramel, butterscotch, brown butter, cinnamon

Taste · Primary

Caramelised goat-milk, butterscotch, brown butter

Taste · Secondary

Cinnamon, faint goat-musk, salted-caramel edge

Texture

Thick, glossy, spreadable; pours slowly from a spoon

Finish

Very long, sweet-caramel, with a subtle goat-tang resonance

FROM OUR TABLEEl Lomo Fino100% Ibérico Acorn-Fed Lomito

Cajeta is the Mexican (Celaya, Guanajuato) goat-milk version of dulce de leche, the signature long-cooked milk caramel of Latin America.

The technique is patient: pasteurised goat milk, sugar, water, cinnamon and bicarbonate of soda are reduced together over low heat for four to six hours, until lactose and proteins caramelise into a dark-amber spreadable paste. Bicarbonate raises the pH, prevents curdling and aids browning. The goat milk delivers a more pungent, slightly tangy finish than the bovine dulce de leche of Argentina, caprylic notes intermingle with caramelised milk solids. The Burnt Goat has the slight goat-musk that distinguishes it from cow's-milk caramel, plus the longer-cooked burnt-sugar deeper register.

The Producer

Zales & Rego - Alcorcón, Madrid

The line starts in a botica in Mondoñedo, Galicia, where remedies, conserves and spices once shared the same shelf. Alonzo Rego carried the trade to Cádiz in 1776, then across the Atlantic to Veracruz in 1795. In 1888, Don Ismael Rego y Salcedo gave the house its formal name. Seven generations later, Zales & Rego returns to the old world, composing and selecting from a workshop in Alcorcón, Madrid: compose, select, preserve the excellent.

Founded 1888

Generations Seven, documented in archive

Workshop Alcorcón, Madrid

Philosophy Compose. Select. Preserve the Excellent.

The Process

Four to six hours. No shortcuts.

Goat milk, sugar, water, cinnamon and bicarbonate reduce together over low heat for four to six hours, the bicarbonate raising the pH so the milk browns instead of curdling. Lactose and proteins slowly caramelise into a dark-amber paste, carrying more tang and goat-musk than a cow's-milk dulce de leche ever could.

Milk Goat's milk

Cook time 4 to 6 hours

Additive Sodium bicarbonate, prevents curdling

Register Caramel, cinnamon, faint goat-musk

“Cow's milk caramel is sweet. Goat's milk caramel remembers where it came from.”

Zales & Rego · España