Not only do goats make great barbecue, their milk is used to create a delicate and creamy cheese. Driving around Córdoba’s hills, you’ll see a lot of goat cheese hanging outside small stores along the route. Ideal for antipasto and grilling, many artisans make goat cheese for export and sell them as deli products. In town, you also can find many varieties, like Brique Chévre, the French name for brie made by Santa Olalla, a small farm that also specializes as a delicatessen. The cheese is coated with white mold, which becomes ivory colored as it matures and its delicate, salty flavor becomes spicy. El Papagayo, one of the trendy restaurants in Córdoba, offers an updated version of Spanish churros filled with goat cheese.