Frederic Melton
Drunken goat cheese, also known as Murcia al Vino, is a Spanish cheese that gets its name from being soaked in red wine as part of the cheese-making process. The cheese is made from the pasteurized milk of local Murciana goats and soaked in Doble Pasta wine for around 72 hours. The wine gives the cheese a fruity flavour and a distinctive purple or violet rind. So, does drunken goat cheese contain alcohol? The answer is likely yes, as the cheese soaks in wine for several days, but it is unclear how much alcohol is retained after the cheese is aged for several months.
| Characteristics | Values |
|---|---|
| Alcohol Content | Drunken Goat cheese does not contain alcohol. Its name is derived from the fact that it is soaked in wine. |
| Type of Cheese | Semi-firm, semi-soft, pasteurized goat's milk cheese |
| Region | Murcia, Spain |
| Color | White paste with a purple, violet, or rich-colored rind |
| Flavor | Fruity, tangy, creamy, sweet, mild, smooth, "goaty", with faint grapey notes |
| Texture | Creamy, smooth |
| Smell | Wine-y |
| Pairings | Crackers, grapes, nuts, cocktails, beer, wine, dried or fresh figs, Murray's Marcona Almonds |
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What You'll Learn
Drunken goat cheese is soaked in wine, not the goats
Drunken goat cheese, despite its name, does not involve inebriating goats. Rather, it is a goat's milk cheese that is soaked in wine. Specifically, it is made from the pasteurized milk of local Murciana goats from the Murcia region of Spain. The goats feed on wild herbs and grasses in the arid Mediterranean region, giving the milk a distinct flavor that is well-suited for cheese-making.
After the milk is cured and formed into wheels of cheese, it is soaked in red wine, specifically a "doble pasta" or "double paste" wine made with extra grape skins. The cheese soaks in the wine for two to three days, taking on a vivid purple color and a fruity flavor. The wine also gives the cheese a definite wine aroma, with a sweet and creamy taste.
After soaking, the cheese is then aged for an additional 75 days to allow the flavors to mature and intermingle. The final product is a semi-firm cheese with a creamy texture and a fruity finish. Drunken goat cheese is a great addition to cheese boards and pairs well with wine, cocktails, crackers, grapes, and nuts.
While the process of making drunken goat cheese does not involve getting goats drunk, the resulting cheese is a unique and delicious treat that combines the flavors of wine and cheese in each bite. Its whimsical name reflects its distinctive characteristics achieved by the wine bath, making it a favorite among cheese lovers.
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It's made from the pasteurised milk of local Murciana goats
Drunken goat cheese, or Murcia al Vino, is made from the pasteurized milk of local Murciana goats. This breed of goat is native to the Murcia province in southeastern Spain. They are dual-purpose goats, used for both milk and meat, and are known for their ability to convert forage from the barren Mediterranean steppes into rich, delicious, and high-quality milk that is perfectly suited to cheese production.
Murciana goats are elegant yet rugged, with sleek and medium-bodied builds, short ears, and small, erect tails. Their fine, mahogany to dark-colored coats and large, well-implanted udders make them impressive dairy goat specimens. They are also low-maintenance and have excellent migrating abilities, happily travelling long distances in search of food.
The goats feed on wild herbs and grasses growing in the arid Mediterranean region, giving the milk a distinct flavor that is particularly well-suited to cheesemaking. The cheese is then soaked in red wine, giving it its distinctive purple rind and fruity flavour.
Drunken goat cheese is a semi-firm cheese with a creamy texture and a slight tang. It is a popular choice for cheese boards and can be used in casseroles, grilled cheese sandwiches, and hot dips. It pairs well with wine, especially fruity red wines from Spain, but can also be enjoyed with other drinks such as beer or cocktails.
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The rind takes on a purple hue from the wine
Drunken goat cheese, or Murcia al Vino, is a semi-firm cheese from the Murcia region of Spain. It gets its name from the manner in which it is made—the cheese is soaked in red wine, specifically the local "doble pasta" or "double paste" wine. This process gives the cheese its distinctive purple rind.
The purple hue of the rind is a result of the cheese's immersion in red wine during the production process. After being aged for a short period, the cheese wheels are soaked in the wine for two to three days, which imparts both flavour and colour to the cheese. The wine used for this process is a young, high-alcohol wine made with extra grape skins, giving it a deep, dark colour that transfers to the cheese rind.
The resulting colour of the rind is described as a vivid purple, violet, or rich purple hue, which stands out against the bright white colour of the cheese itself. This colour contrast is visually striking and makes for an attractive presentation on a cheese board. The purple rind has been likened to the fiery sunsets of the Murcia region, where the cheese is produced.
The wine bath not only adds colour but also contributes to the unique flavour profile of drunken goat cheese. The cheese takes on a slightly fruity or tangy flavour with faint grape notes, while the edible rind should taste mildly of wine. This combination of flavours, along with its creamy texture, has made drunken goat cheese a favourite among cheese enthusiasts.
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It's aged for 60 to 75 days after being soaked in wine
Drunken goat cheese, or Murcia al Vino, is a semi-firm cheese from the Murcia region of Spain. It is made from the pasteurized milk of local Murciana goats. The goats feed on wild herbs and grasses in the arid Mediterranean region, giving the milk a distinct flavor that is well-suited to cheesemaking.
The process of making drunken goat cheese involves first curing the cheese in a traditional style of Spanish red wine, known as Doble Pasta wine, which is made from the Monastrell grape. The cheese is soaked in this wine for around 72 hours, resulting in a vivid purple or violet color to the rind and a fruity flavor. The wine also imparts a definite wine aroma to the cheese, with a sweet and creamy taste.
After the wine bath, the drunken goat cheese is aged for an additional 60 to 75 days. During this time, the cheese fully matures and the flavors of the cheese and wine intermingle. The aging process is crucial to the development of the cheese's unique characteristics.
The final product is a semi-firm, creamy goat cheese with a fruity flavor and a striking purple rind. Drunken goat cheese is known for its mild and smooth taste, with a touch of fruitiness, and it pairs well with a variety of beverages, including wine, cocktails, and beer. It is a popular addition to cheese boards and can be used in various dishes, such as casseroles, grilled cheese sandwiches, and hot dips.
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It pairs well with wine, cocktails, crackers and more
Drunken goat cheese is a versatile treat that can be enjoyed in a variety of ways. While the cheese itself is not overtly boozy, its unique wine-washed rind gives it a mildly wine-like taste and a fruity, "goaty" creaminess. This distinct characteristic makes it an excellent pairing for a variety of drinks and foods.
When it comes to drinks, drunken goat cheese is a natural match for wines, especially fruity red wines, and even more so if they are Spanish reds, which complement the cheese's fruity and tangy notes. However, its affinity for beverages doesn't stop there. Drunken goat cheese also goes well with cocktails, beer, or any other potent drink you fancy. Its creamy texture and subtle flavours make it a versatile choice that can enhance your drinking experience.
As for food pairings, drunken goat cheese is a delightful addition to crackers, grapes, and nuts, making it a simple yet elegant choice for cheese boards and party fare. Its creamy texture and tangy flavour pair beautifully with sweet and salty combinations. You can also include meats, spreads, and small bites to create a well-rounded and festive spread.
Additionally, drunken goat cheese is a versatile cooking ingredient. It can be thinly sliced for sandwiches, shredded over pizza or salad, or used in casseroles, grilled cheese sandwiches, and hot dips. Its ability to complement both sweet and savoury flavours makes it a versatile ingredient in the kitchen.
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Frequently asked questions
Yes, drunken goat cheese is soaked in red wine as part of its curing process, which gives the cheese a fruity flavor and a purple or violet rind.
It is unclear how much alcohol is retained in drunken goat cheese after the curing process. However, the cheese is soaked in wine for 48-72 hours, which infuses the cheese with a distinct wine flavor and aroma.
Yes, drunken goat cheese is safe to eat without consuming alcohol. While it is often paired with alcoholic beverages, particularly wine, it can also be enjoyed on its own or with non-alcoholic drinks.
