Drunken Goat? DOP (Murcia) Wedge 8 oz

In stock
8 Oz.(8 Oz. drained weight)

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  • Description
  • Tasting Notes
  • Food Pairing
  • Ingredients
  • Nutrition Facts
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.
The pate is semi-soft with small eyes, ivory white, slightly acidic and creamy to taste. On the outside, the rind appears purple, characteristic of red wine baths during maturation.
As with other Spanish cheeses, the Drunken Goat? is paired with beer or wine, or as a part of meal with fruits & nuts.
Pasteurized murciana goat's milk, salt, rennet, cheese cultures, rind bathed in monastrell wine.