Bushra Griffith
Drunken goat cheese, or Murcia al Vino, is a semi-firm, semi-soft, pasteurized goat's milk cheese from the Murcia region of Spain. It is soaked in Doble Pasta, a young wine made from Monastrell or Mourvedre grapes, for 48 to 72 hours, then aged for about 75 days. The cheese has a creamy texture and a fruity, grapey flavour, with a vivid purple or violet rind.
| Characteristics | Values |
|---|---|
| Place of origin | Jumilla, Murcia, Spain |
| Main ingredient | Pasteurized milk from local Murciana goats |
| Other ingredients | Salt, calcium chloride, rennet, cheese cultures |
| Wine used | Doble Pasta, a twice-fermented, high-alcohol, deep, dark wine made with extra grape skins |
| Wine type | Red wine made from Monastrell or Mourvedre grapes |
| Soaking time | 48-72 hours |
| Aging time | 60-75 days |
| Texture | Semi-soft, semi-firm, creamy, smooth |
| Rind colour | Purple, violet, rich, dark |
| Rind texture | Smooth, velvet |
| Flavour | Fruity, sweet, mild, tangy |
| Food pairings | Candied walnuts, dried or fresh figs, Marcona almonds, cocktails, beer, wine |
| Storage | Wrapped in parchment or wax paper with a second layer of foil or plastic wrap or placed in an airtight container |
| Storage duration | 2-3 weeks |
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What You'll Learn
Drunken goat cheese is made from pasteurised milk from local Murciana goats
Drunken goat cheese, also known as Murcia al Vino, is a unique cheese from the town of Jumilla in the Murcia region of Spain. It is made from pasteurised milk from local Murciana goats, which are native to the arid Mediterranean region. The milk is notable for its high fat and protein content, contributing to the cheese's characteristic creaminess.
The process of making drunken goat cheese involves adding starter culture and rennet to the pasteurised milk, causing curds to form. These curds are then drained and pressed into wheels, which are soaked in red wine for two to three days. Specifically, the cheese is soaked in a wine called Doble Pasta, a young wine made with extra grape skins and the Monastrell grape. This step is what gives the cheese its distinctive flavour and colour.
After the wine bath, the cheese is aged for an additional 75 days to allow for full maturation and for the flavours of the cheese and wine to intermingle. The resulting drunken goat cheese has a semi-soft to semi-firm texture, a creamy white interior, and a vivid purple rind. It is known for its fruity flavour, with faint grape notes, and a mild, smooth taste.
Drunken goat cheese is a versatile ingredient that can be used in casseroles, grilled cheese sandwiches, hot dips, pizzas, and salads. It is also a striking addition to any cheese board, with its colourful appearance and dreamy, creamy texture. The cheese pairs well with sweet and salty combinations, such as candied walnuts or dried or fresh figs, and can be enjoyed with a glass of wine or a cocktail.
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Curds are formed by adding starter culture and rennet to the milk
Drunken goat cheese, also known as Murcia al Vino, is a semi-firm goat cheese from the town of Jumilla in Murcia, a region in southeastern Spain. It gets its name from the cheese's unique process of being soaked in the region's Doble Pasta red wine. The cheese is made from the pasteurized milk of local Murciana goats, which is high in both fat and protein, giving the cheese its signature creaminess.
To make drunken goat cheese, starter culture and rennet are added to the pasteurized milk to form curds. This process involves adding specific types of bacteria and enzymes to the milk, causing it to separate into solid curds and liquid whey. The specific starter culture used can vary depending on the cheesemaker's preference and the desired flavour profile of the final product. The rennet, which can be animal, vegetable, or microbial-based, helps to coagulate the milk, forming a solid mass of curds.
The addition of starter culture and rennet is a crucial step in cheesemaking as it initiates the transformation of milk into cheese. The starter culture introduces beneficial bacteria that feed on the lactose (milk sugar) in the milk, producing lactic acid. This lowers the pH of the milk, creating an acidic environment that not only contributes to flavour development but also helps in the coagulation process. The rennet, on the other hand, contains enzymes that act as a catalyst, causing the milk proteins to aggregate and form a solid mass of curds.
Once the starter culture and rennet are added, the milk begins to thicken and coagulate. The mixture is then cut or stirred gently to help the curds form a solid mass. The curds are then drained and pressed into wheels, removing excess whey. This process helps to shape the cheese and further removes moisture, contributing to the desired texture.
After the curds are formed and shaped, they are soaked in the signature Doble Pasta wine, a young wine made from Monastrell or Mourvedre grapes with pronounced flavours. The cheese wheels are immersed in this wine for 48 to 72 hours, during which time the cheese absorbs the wine's flavours and develops its distinctive purple rind. The wine bath not only imparts a unique fruity flavour but also contributes to the striking colour contrast of the cheese, with the paste retaining its bright white colour while the rind takes on a rich violet hue.
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The curds are then drained and pressed into wheels
Once the curds have formed in the pasteurized milk, they are drained and pressed into wheels. This is the stage where drunken goat cheese starts to take on its distinctive wheel shape. The curds are drained of excess liquid, and then the mixture is pressed into circular moulds, or "wheels".
These wheels are then soaked in red wine, specifically a variety known as Doble Pasta, which is made from Monastrell or Mourvedre grapes. This is a young wine with a strong flavour, and it is made with extra grape skins, giving it a deep, dark colour. The cheese wheels are immersed in the wine for at least 48 hours, and often up to 72 hours. This process not only adds flavour to the cheese but also turns the rind a vivid purple colour.
The wine bath is an essential step in creating the unique characteristics of drunken goat cheese. The high-alcohol content and the extra grape skins used in Doble Pasta wine impart a fruity flavour and a rich, violet hue to the cheese. This process also helps to preserve the cheese, giving it a longer shelf life.
After the wine bath, the cheese wheels are then aged for an additional maturation period. This step allows the flavours of the cheese and wine to intermingle and fully develop. The maturation process typically lasts for around 75 days, though some sources suggest it can be as little as 60 days. During this time, the cheese continues to develop its characteristic creamy texture and fruity notes.
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Wheels are soaked in red wine for 2-3 days
Drunken goat cheese, or Murcia al Vino, is a semi-firm, semi-soft, pasteurized goat's milk cheese from the Murcia region of Spain. It is soaked in Doble Pasta, a red wine made from Monastrell or Mourvedre grapes, for 48 to 72 hours, or two to three days. This process gives the cheese its distinctive flavour and colour.
The wheels of cheese are soaked in the wine after being aged for a short period of time. Doble Pasta is a young, twice-fermented, high-alcohol wine with a deep, dark colour, made with extra grape skins. The cheese absorbs the wine during this process, which gives it a unique fruity flavour with faint grape notes. The wine also imparts a vivid purple, violet, or rich, dark purple colour to the rind of the cheese.
After the wine bath, the cheese is aged for an additional 60 to 75 days to allow the flavours to mature and intermingle. The resulting cheese has a creamy, smooth, and mild flavour with a sweet, tangy finish. It is not overly goaty and has a pleasant semi-soft texture.
Drunken goat cheese is a versatile ingredient that can be used in casseroles, grilled cheese sandwiches, hot dips, or shredded on pizza or salad. It pairs well with sweet and salty combinations, such as candied walnuts and dried or fresh figs, and is a striking addition to any cheese board.
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After the wine bath, the cheese is aged for 2-3 months
Drunken goat cheese, or Murcia al Vino, is a semi-soft, semi-firm, pasteurised goat's milk cheese from the Murcia region of Spain. After the cheese has been immersed in a wine bath, it is aged for a further 60 to 75 days to allow full maturation and intermingling of the cheese and wine flavours. During this time, the cheese develops a unique fruity flavour and a distinct dark purple or violet-coloured rind.
The wine used for the cheese's bath is typically Doble Pasta, a young wine made from Monastrell or Mourvedre grapes. This wine is a twice-fermented, high-alcohol, deep, dark wine made with extra grape skins. The cheese is aged for around two and a half months, during which time it takes on the wine's flavours and colours.
The drunken goat cheese itself has a creamy, milky-sweet, and smooth paste with a bright white or bone-white colour. Its rind has a rich violet or purple hue, reminiscent of the sunsets in the region where it is made. The cheese has a mild, smooth, and faintly fruity flavour, with a touch of grapeiness and no strong goaty taste.
After ageing, drunken goat cheese is often enjoyed on cheese boards or in casseroles, grilled cheese sandwiches, hot dips, pizzas, or salads. It pairs well with Spanish red wines, cocktails, or beer, and can be served thinly sliced or shredded. This cheese is a unique and conversation-starting addition to any meal, with a striking appearance and dreamy, creamy texture.
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Frequently asked questions
Drunken goat cheese, or Murcia al Vino, is a semi-firm, semi-soft, creamy goat's milk cheese from the town of Jumilla in the Murcia region of Spain.
Drunken goat cheese is made from the pasteurized milk of local Murciana goats. Starter culture and rennet are added to the milk, causing curds to form. The curds are then drained and pressed into wheels, which are soaked in red doble pasta wine for around 72 hours. The cheese is then aged for about 75 days.
Drunken goat cheese has a fruity flavor with faint grapey notes and a touch of sweetness. It is described as having a mild, smooth, and creamy texture.
