Andy Montoya
The Drunken Goat, or Queso de Murcia al Vino D.O.P, is a semi-soft goat cheese from Spain that is bathed in red wine. The cheese develops a deep purple hue on its rind and a fruity flavour. The rind is 100% edible and safe to consume.
| Characteristics | Values |
|---|---|
| Edibility of the rind | 100% edible |
| Rind colour | Purple, violet, dark purple |
| Rind texture | Soft, thin |
| Rind taste | Mild wine taste |
| Region | Murcia, Spain |
| Type of cheese | Semi-soft, semi-firm, firm |
| Flavour | Fruity, tangy, creamy, sweet, mild |
| Texture | Smooth, creamy |
| Milk | Pasteurized goat's milk |
| Wine | Doble Pasta, Monastrell, Syrah, red |
| Calories | 110 per ounce |
| Price | $19.99 per pound |
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What You'll Learn
Drunken goat cheese is edible and has an edible rind
Drunken goat cheese, or Queso de Murcia al Vino D.O.P, is a semi-soft goat cheese from the Murcia region of Spain. It is made by soaking wheels of goat's milk cheese in red wine for 48 to 72 hours, resulting in a vivid purple or dark purple rind. The cheese is then aged for about two months, during which time the inner paste remains nearly pure white while developing a creamy texture and a fruity flavour. The rind of drunken goat cheese is not only edible but also adds to the flavour of the cheese, with a mild taste of wine and a fairly soft, thin texture.
Drunken goat cheese is a unique and tasty addition to any cheese plate or charcuterie board. It pairs well with Spanish accoutrements such as chorizo, Marcona almonds, and olives, as well as a variety of wines, cocktails, or beers. The cheese can also be used in cooking, adding a twist to recipes that call for mildly flavoured semi-firm cheeses such as provolone or mozzarella. For example, drunken goat cheese can be thinly sliced for sandwiches, shredded on a pizza or salad, or melted into casseroles, grilled cheese sandwiches, and hot dips.
When purchasing drunken goat cheese, expect to pay a premium price compared to other cheeses. It is available in many cheese shops, larger grocery stores, and some online retailers. To store the cheese, wrap it in parchment or wax paper with a second layer of foil or plastic wrap, or place it in an airtight container. It should last for about two to three weeks when stored this way. For the best flavour, bring the cheese to room temperature on the counter for about 30 minutes before serving.
If you are feeling adventurous, you can even try making your own drunken goat cheese at home! All you need is some basic equipment, a bit of patience, and a few skills that can be learned from YouTube tutorials. Simply soak wheels of goat's milk cheese in your chosen red wine for about two days, then age the cheese in a "cave" or small wine fridge for around eight weeks.
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It is a semi-soft goat's milk cheese soaked in red wine
The Drunken Goat, or Queso de Murcia al Vino D.O.P, is a semi-soft goat's milk cheese soaked in red wine. It is a specialty cheese from the Murcia region of southeast Spain, specifically the town of Jumilla. The cheese is made from the pasteurized milk of local Murciana goats, which feed on wild herbs and grasses in the arid Mediterranean region, giving the milk a distinct flavor that is well-suited for cheese-making.
To make Drunken Goat cheese, starter culture and rennet are added to the pasteurized milk, causing curds to form. The curds are then drained and pressed into wheels, which are soaked in red wine for about three days. The wine used is typically a high-alcohol, double-fermented red wine made with extra grape skins, such as Doble Pasta or Monastrell wine. This process gives the cheese its distinctive purple rind and fruity flavor. After the wine bath, the cheese is aged for about two months to allow for full maturation and intermingling of the flavors.
The resulting cheese has a semi-soft texture with a lingering creaminess and a tangy, fruity finish. It is solid on the tongue yet smooth, with an essence of wine. As the cheese comes to room temperature, the wine undertones become more pronounced. The rind is 100% edible and adds to the unique flavor and appearance of the cheese.
Drunken Goat cheese is a versatile ingredient that can be enjoyed on its own or used in various recipes. It is a popular addition to cheese boards and pairs well with other Spanish accoutrements such as chorizo, Marcona almonds, and olives. It can also be used in casseroles, grilled cheese sandwiches, hot dips, sandwiches, pizzas, or salads. When serving, it is recommended to bring the cheese to room temperature for the best flavor.
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The cheese is from the Murcia region of Spain
Drunken goat cheese, or Queso de Murcia al Vino D.O.P, is a semi-soft goat cheese bathed in red wine. It is a specialty cheese from the Murcia region of southeastern Spain. The cheese is made from the pasteurized milk of local Murciana goats that feed on wild herbs and grasses in the arid Mediterranean region, giving the milk a distinct flavor. The name "drunken goat" is a whimsical reflection of the cheese's unique soak in the region's Doble Pasta red wine. The cheese is bathed in this wine for about three days, developing a distinctive purple rind and a subtle fruity flavor.
The Murcia region of Spain is known for its arid Mediterranean climate, where Murciana goats roam free and feed on wild herbs and grasses. This diet gives their milk a unique flavor that is well-suited for cheese making. The town of Jumilla in Murcia is specifically recognized as the origin of drunken goat cheese. The local Doble Pasta wine, a deep, dark, twice-fermented wine made with extra grape skins, lends its color and aroma to the cheese during the soaking process.
Drunken goat cheese has a semi-firm texture and a creamy, smooth consistency. Its flavor is described as slightly fruity with a definite wine aroma. The cheese is not overly goaty, making it a good option for those who usually avoid goat cheese. It is also less sharp than traditional goat cheese, with a mellow tang that has a broad appeal. The wine undertones become more pronounced as the cheese reaches room temperature, enhancing the overall sensory experience.
As a versatile cheese, drunken goat cheese can be enjoyed in a variety of dishes. It is commonly served on a cheese board, thinly sliced on sandwiches, or shredded on pizzas and salads. Its creamy texture and fruity notes also make it a delightful addition to casseroles, grilled cheese sandwiches, and hot dips. When pairing wine with drunken goat cheese, fruity reds, especially those from Spain, are often recommended. However, its mild flavor also pairs well with cocktails, beer, or even a favorite cocktail.
The rind of drunken goat cheese, with its beautiful burgundy color, is entirely edible. It has a mildly wine-like taste and a soft, thin texture. The cheese can be stored wrapped in parchment or wax paper, with an additional layer of foil or plastic wrap, or placed in an airtight container. It should last for about two to three weeks when stored this way.
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It is also known as Queso de Murcia al Vino D.O.P
Drunken goat cheese, or Queso de Murcia al Vino D.O.P, is a semi-soft goat cheese from the Murcia region of southeastern Spain. The cheese is bathed in red wine, specifically the local doble pasta wine, for about three days, which gives it a purple rind and a hint of wine flavour. The rind is edible and has a fairly soft, thin texture.
Queso de Murcia al Vino is made from the pasteurized milk of local Murciana goats. The free-ranging animals feed on wild herbs and grasses in the arid Mediterranean region, giving the milk a distinct flavour that is particularly well-suited to cheesemaking. The milk is warmed to 30-34°C (86-93°F) and curdled with an animal enzyme or another authorised agent. The curd is then cut into grains, washed, and soaked in wine. The cheese has a creamy, dense, elastic texture and a mild, slightly salty flavour with a hint of wine. It is rich and fruity, with an elegant flavour of goat's milk that is not as sour as other goat milk cheeses.
Drunken goat cheese is a unique and understated cheese that is often overlooked. It is a good choice for those who do not usually enjoy goat cheese due to its mellow flavour. The cheese pairs well with fruity red wines, especially Spanish reds, but can also be enjoyed with other drinks such as cocktails or beer. It is a versatile cheese that can be served on a cheese board, melted on sandwiches, or used in recipes such as casseroles, grilled cheese sandwiches, hot dips, and pizzas.
The cheese has a distinctive appearance, with a burgundy or purple rind and a white paste. It is often presented in cylinders that are 6-7 cm high and 7-9 cm in diameter, weighing 400 g, or taller cylinders that are 7-9 cm high and 12-18 cm in diameter, weighing 1-2 kg. Drunken goat cheese has won several awards, including a Bronze medal at the 2017 World Cheese Awards and a Gold medal at the 2016 World Cheese Awards.
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The rind is purple and tastes mildly of wine
The rind of drunken goat cheese is indeed edible and has a mildly wine-like taste. Drunken goat cheese, or Queso de Murcia al Vino D.O.P, is a semi-soft goat cheese from the Murcia region of Spain. It is bathed in red wine, specifically the region's Doble Pasta red wine, for about three days, which gives it a purple rind. This wine is made using twice the standard amount of black grape skins, resulting in a distinct fruity flavour. The cheese is then aged for about two months, allowing the flavours to mature and intertwine.
The purple rind of drunken goat cheese is not only edible but also adds to the unique flavour and appearance of the cheese. The rind develops its colour and subtle wine taste from the red wine bath in which the cheese is soaked. This wine bath is an essential step in the production of drunken goat cheese, contributing to its distinctive characteristics. The cheese itself has a creamy, semi-soft texture with a tangy, fruity finish.
Drunken goat cheese is a versatile ingredient that can be enjoyed in various dishes. It is a popular choice for cheese boards and pairs well with Spanish accoutrements like chorizo, Marcona almonds, and olives. Its creamy texture and grape aroma also make it suitable for desserts. Additionally, drunken goat cheese can be used in casseroles, grilled cheese sandwiches, hot dips, pizzas, and salads.
When storing drunken goat cheese, it is recommended to wrap it in parchment or wax paper with an additional layer of foil or plastic wrap, or place it in an airtight container. It will stay fresh for about two to three weeks when stored this way. For the best flavour, bring the cheese to room temperature for about 30 minutes before serving. If mould forms on the surface, simply cut it off with a 1-inch safety margin.
In summary, the purple rind of drunken goat cheese is not only edible but also enhances the overall sensory experience of this unique Spanish cheese. Its mild wine taste and vivid colour are a result of the cheese's immersion in red wine during production, contributing to its distinct character and flavour profile.
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Frequently asked questions
Yes, drunken goat cheese rind is edible. In fact, it is recommended that you eat the wine-washed rind as it should taste mildly of wine.
Drunken goat cheese, or Queso de Murcia al Vino D.O.P, is a semi-soft goat cheese bathed in red wine.
Drunken goat cheese is from the Murcia region of southeast Spain.
Drunken goat cheese has a tangy, fruity flavour. It is also described as having a "sweet creaminess and grape aroma".
Drunken goat cheese is a great addition to a cheese board. It pairs well with Spanish accoutrements like chorizo, Marcona almonds, and olives. It also goes well with wine, especially fruity reds.
