This semi soft goat cheese is soaked in the traditional style wine of the region, Doble Pasta, which is made from the Monastrell grape. The cheese is aged for 60 days, so that you can still enjoy some of the wine’s flavors and the rind takes on an attractive violet hue. Drunken Goat® is mild and smooth, not goaty, with a touch of fruitiness in the finish.
|CHEESE TYPE||Semi-soft goat cheese|
|ORIGIN||Jumilla, Murcia, Spain|
|SHELF LIFE||3 months|
Pasteurized goat’s milk, rennet, salt, cheese cultures.
Rind soaked in Monastrell red wine
|APPEARANCE||The paste is milky white, with a smooth violet rind.|
|FLAVOR||Milky and mild with distinct wine overtones.|
|KEY POINTS||Murcia is known for its excellent quality goat’s milk, and this cheese’s mellow flavors allow the milk to shine.|
|HISTORY||Murcian cheesemakers invented this cheese in 1986 in an attempt to create a distinct regional cheese with big commercial potential. They took a traditional local goat cheese and bathed it in the local red wine for 3 days. The result has been a major success and has brought attention and capital to the region. This is a good introductory goat cheese as it is mild and not gamey. The cheese is bathed in local Monastrell wine to obtain its delicately sweet finish and lovely color.|
|HANDLING||Keep cool. When sampling, allow it to reach room temperature, and always let breathe from its cryovac packaging for several hours before tasting. Uncut wheels may be store in refrigeration for at least 3 months. Once cut, wrap unused cheese tightly in plastic.|
|SERVINGS||Great for entertaining, Drunken Goat® is truly a standalone cheese. Simply cut into slices and snack. Pair with a Monastrell wine from Jumilla.|