Drunken Goat® DOP (Murcia) 2/5#

In stock
5 Lbs(5 Lbs drained weight)

Price per Each


  • 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 resul
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.