This Spanish Goat Milk Cheese is bathed in red wine
Sample with other types of cheeses and fresh fruit on a cheese board.
This fruity, aromatic goat cheese pairs well with Spanish meats like chorizo on a charcuterie platter.
From the southeastern Murcia region, Murcia al Vino Drunken Goat Cheese is a semi-soft Spanish cheese made from pasteurized goat milk. When aged, the goat cheese is bathed in red wine, infusing it with flavor during its maturation process. (You can see this in the burgundy color of the rind.)
Goat cheeses generally have a tangier flavor when compared to similar cow's milk cheeses. Using goat's milk tends to produce more soft cheese as well. This particular Drunken Goat Cheese possesses the notes and aroma of wild grasses and herbs the goats graze on in the area, making for a lovely floral taste.
Try this Spanish cheese on a charcuterie board with fresh or dried fruit and savory cured meats. Or use this fresh goat milk cheese in salads, pastries, or appetizer recipes.
Size:
12 oz (Mini)
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
