Kamil Perry
Drunken goat cheese, also known as Murcia al Vino, is a Spanish cheese from the Murcia region. It is made from pasteurized goat's milk and soaked in red wine, giving it a distinctive purple rind and a fruity flavour. The cheese is then aged for around two and a half months. In addition to goat's milk, other ingredients include salt, calcium chloride, rennet, and cheese cultures. Drunken goat cheese is a semi-firm cheese with a creamy texture and a mild flavour, making it a versatile addition to cheese boards and recipes such as casseroles and grilled cheese sandwiches.
| Characteristics | Values |
|---|---|
| Type of Cheese | Goat's milk cheese |
| Region | Murcia, Spain |
| Town | Jumilla |
| Milk | Pasteurized milk from local Murciana goats |
| Texture | Semi-firm, creamy, semi-soft |
| Colour | White paste, purple rind |
| Flavour | Fruity, tangy, sweet, nutty, salty, buttery, floral, mellow, creamy, "goaty" |
| Smell | Wine-like |
| Wine | Doble Pasta red wine, Monastrell wine |
| Soaking Time | 48-72 hours, 2-3 days |
| Age | 2.5 months, 75 days |
| Pairings | Dried or fresh figs, crackers, grapes, nuts, cocktails, beer, wine |
| Storage | Parchment or wax paper with a second layer of foil or plastic wrap, or an airtight container |
| Shelf Life | 2-3 weeks |
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What You'll Learn
Drunken goat cheese is made from pasteurised goat's milk
Drunken goat cheese, or Murcia al Vino, is a DOP cheese from the Murcia region of southeast Spain. It is made from pasteurised goats' milk, specifically from the milk of local Murciana goats. The goats feed on wild herbs and grasses in the arid Mediterranean region, giving the milk a distinct flavour that is well-suited to cheesemaking.
The process of making drunken goat cheese involves adding starter culture and rennet to the pasteurised milk, causing curds to form. These are then drained and pressed into wheels, which are soaked in red wine for two to three days. This wine is typically a doble pasta (or double paste) wine, a twice-fermented, high-alcohol wine made with extra grape skins, which gives the cheese its distinctive purple rind and fruity flavour. The cheese is then aged for two and a half months.
The resulting drunken goat cheese has a creamy, semi-soft texture and a tangy, fruity finish. It is known for its mild, mellow flavour with faint grapey notes, making it a versatile cheese that pairs well with various foods and drinks. It is a popular addition to cheese boards and can also be used in recipes such as casseroles, grilled cheese sandwiches, and hot dips.
Overall, drunken goat cheese is a unique and delicious product, with its distinctive characteristics stemming from the use of pasteurised goats' milk and the traditional winemaking process of the Murcia region.
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It is soaked in red wine for a minimum of 48 hours
Drunken goat cheese, or Murcia al Vino, is a Spanish cheese that gets its name from the town of Jumilla in Murcia, where it is produced. The goat cheese is soaked in red wine, specifically doble pasta or double paste wine, for a minimum of 48 hours, and up to 72 hours. This process gives the cheese its distinctive purple rind and fruity flavour.
Doble pasta wine is a Spanish wine made with double the standard amount of black grape skins, resulting in a deep, dark, and fruity wine with a high alcohol content. The cheese wheels are immersed in this wine for 48 to 72 hours, allowing the cheese to absorb the wine's colour, flavour, and aroma.
The process of soaking the cheese in wine for a minimum of 48 hours is crucial to the unique characteristics of drunken goat cheese. During this time, the cheese takes on a vivid purple hue on its rind and develops a fruity, grapey aroma and flavour. The wine also helps to mellow out the sharp tang commonly associated with goat cheese, making it more accessible to those who may not usually enjoy this type of cheese.
After the wine bath, the drunken goat cheese is aged for an additional 75 days to allow the flavours to fully mature and intertwine. This ageing process ensures that the cheese develops a creamy texture and a lingering sweetness that pairs well with various drinks, including wine, cocktails, and beer.
Overall, the minimum 48-hour soak in red wine is essential to the unique qualities of drunken goat cheese, transforming it from a simple goat cheese to a visually striking and flavourful delicacy.
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The cheese is then aged for 75 days
Drunken goat cheese, or Murcia al Vino, is a DOP cheese from the Murcia region of southeast Spain. It gets its name from the town of Jumilla in Murcia, where it is produced. The cheese 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 for cheese-making.
The process of making drunken goat cheese involves adding starter culture and rennet to the pasteurized milk, causing curds to form. The curds are then drained and pressed into wheels, which are soaked in red doble pasta (double paste) wine for two to three days. This wine is a twice-fermented, high-alcohol wine made with extra grape skins, giving the cheese its distinctive purple rind and fruity flavor.
After the wine bath, the cheese is aged for an additional 75 days. During this time, the flavors continue to develop and mature, resulting in a semi-soft or semi-firm texture with a lingering creaminess and a tangy, fruity finish. This aging process is crucial to allowing the flavors to fully intermingle and reach their peak.
The final product is a visually striking cheese with a deep violet or purple rind and a bright white interior. Drunken goat cheese has a mellow, slightly sweet, and creamy flavor with faint grapey notes. It pairs well with dried or fresh figs, Marcona almonds, crackers, grapes, nuts, and various drinks, including wine, beer, and cocktails.
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It has a creamy texture and fruity flavour
Drunken goat cheese, or Murcia al Vino, is a DOP cheese from the Murcia region of southeastern Spain. It is made from pasteurized goat's milk and soaked in red wine, giving it a creamy texture and fruity flavour.
The cheese is produced in the town of Jumilla in Murcia, using milk from local Murciana goats. The goats feed on wild herbs and grasses in the arid Mediterranean region, resulting in milk with a distinct flavour that is well-suited for cheese-making. The process begins by adding starter culture and rennet to the pasteurized milk, causing curds to form. The curds are then drained and pressed into wheels, which are soaked in red wine for two to three days. This wine bath gives the cheese its distinctive purple rind and fruity notes.
The drunken goat cheese has a semi-soft to semi-firm texture, with a creamy mouthfeel and a tangy, fruity finish. Its flavour is described as mildly winey, with a sweet and creamy tanginess. The cheese is versatile and pairs well with various foods and drinks. It can be enjoyed on a cheese board with crackers, grapes, nuts, and dried or fresh figs. It also complements Spanish dishes like chorizo, Marcona almonds, and olives.
Drunken goat cheese is a great ingredient for cooking, adding a creamy and fruity element to casseroles, grilled cheese sandwiches, and hot dips. It can be stored wrapped in parchment or wax paper with an additional layer of foil or placed in an airtight container. It will last for about two to three weeks when stored this way.
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Drunken goat cheese is best served with crackers, nuts, or grapes
Drunken goat cheese, or Murcia al Vino, is a semi-firm goat's milk cheese from the Murcia region of Spain. It is known for its distinctive purple rind, which is achieved by bathing the cheese in red wine for 48 to 72 hours. The wine bath also gives the cheese a slightly fruity flavour and a definite wine aroma.
Drunken goat cheese is a versatile cheese that can be served in many ways. It is often enjoyed on a cheese board, paired with crackers, nuts, or grapes. The fruity notes of the cheese can be enhanced by serving it with dried or fresh figs, or a glass of fruity red wine. For an extra salty kick, try pairing it with Marcona almonds.
If you're looking for something more substantial, drunken goat cheese can also be used in grilled cheese sandwiches, casseroles, or hot dips. Its creamy texture and mild flavour make it a good choice for these dishes. You can also experiment with using drunken goat cheese in recipes that call for other semi-firm cheeses, such as provolone or mozzarella.
When storing drunken goat cheese, wrap it in parchment or wax paper and then 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 it to room temperature for about 30 minutes before serving.
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Frequently asked questions
Drunken goat cheese is made from pasteurized goat's milk, salt, calcium chloride, rennet, and cheese cultures. The cheese is soaked in red wine, such as Doble Pasta or Monastrell, for 48 to 72 hours, giving it its distinctive purple rind and fruity aroma.
Drunken goat cheese has a mild, creamy, and smooth flavor with a touch of fruitiness and a hint of wine. It is not overly goaty and has a semi-soft to semi-firm texture.
Drunken goat cheese can be served on a cheese board with crackers, grapes, nuts, and dried or fresh figs. It pairs well with wine, cocktails, beer, or other spirits. It can also be used in cooking, such as in casseroles, grilled cheese sandwiches, or hot dips.
