Description
This Goat Milk Cheese is cured in Red Wine from Spain
This Spanish cheese pairs well with fresh fruit on a cheese board.
Enjoy this type of cheese with Spanish deli meats on a charcuterie board.
Wine and cheese come together in one delicious bite with Mitica Drunken Goat Cheese in Red Wine. Using pasteurized instead of raw milk, this semi-firm goat cheese from the Murcia region of Spain is cured for up to 72 hours in a traditional Spanish red wine. The result is a snow white cheese with a purple rind that has a beautiful, smooth fruit taste.
Crumble this fresh goat milk cheese in salads and on sandwiches. Try it on a cheese board and see how this minimally aged goat cheese compares to soft cheeses, sharp cheeses, and cow's milk cheeses. Serve on a charcuterie platter with crisp crackers, figs, and a glass of Viejo Rioja Tempranillo. Or enjoy with a glass of champagne to celebrate a special occasion.
Size:
4.5 lb.
Origin:
Spain
Murcian cheesemakers invented this cheese in 1986 in an attempt to create a distinct regional cheese with big commercial potential. The cheesemakers took a traditional local goat cheese and bathed it in the local Doble Pasta red wine for 3 days. The result has been an unqualified success both commercially and gastronomically and has brought attention and capital to the region. Aged for roughly 75 days, this semisoft cheese has a sweet, smooth flavor. The first Queso de Murcia al Vino DOP imported to the US, Drunken Goat® is made with the finest milk from the region. The rind is an attractive violet color - See more at: http://forevercheese.com/products/drunken-goat%C2%AE/#sthash.xYnIC3LR.dpuf
Murcian cheesemakers invented this cheese in 1986 in an attempt to create a distinct regional cheese with big commercial potential. The cheesemakers took a traditional local goat cheese and bathed it in the local Doble Pasta red wine for 3 days. The result has been an unqualified success both commercially and gastronomically and has brought attention and capital to the region. Aged for roughly 75 days, this semisoft cheese has a sweet, smooth flavor. The first Queso de Murcia al Vino DOP imported to the US, Drunken Goat® is made with the finest milk from the region. The rind is an attractive violet color - See more at: http://forevercheese.com/products/drunken-goat%C2%AE/#sthash.xYnIC3LR.dpuf
Murcian cheesemakers invented this cheese in 1986 in an attempt to create a distinct regional cheese with big commercial potential. The cheesemakers took a traditional local goat cheese and bathed it in the local Doble Pasta red wine for 3 days. The result has been an unqualified success both commercially and gastronomically and has brought attention and capital to the region. Aged for roughly 75 days, this semisoft cheese has a sweet, smooth flavor. The first Queso de Murcia al Vino DOP imported to the US, Drunken Goat® is made with the finest milk from the region. The rind is an attractive violet color - See more at: http://forevercheese.com/products/drunken-goat%C2%AE/#sthash.xYnIC3LR.dpuf
Murcian cheesemakers invented this cheese in 1986 in an attempt to create a distinct regional cheese with big commercial potential. The cheesemakers took a traditional local goat cheese and bathed it in the local Doble Pasta red wine for 3 days. The result has been an unqualified success both commercially and gastronomically and has brought attention and capital to the region. Aged for roughly 75 days, this semisoft cheese has a sweet, smooth flavor. The first Queso de Murcia al Vino DOP imported to the US, Drunken Goat® is made with the finest milk from the region. The rind is an attractive violet color - See more at: http://forevercheese.com/products/drunken-goat%C2%AE/#sthash.xYnIC3LR.dpuf