Frederic Melton
Drunken goat cheese, or Murcia al Vino, is a unique cheese from the village of Jumilla in the Murcia region of Spain. It is a semi-firm, pasteurised goat's milk cheese with a twist: it is soaked in red wine for at least 48 hours, giving it a vivid purple rind and a fruity, creamy flavour. The goats that produce the milk for this cheese feed on wild herbs and grasses in the arid Mediterranean region, which gives the milk a distinct flavour that is well-suited to cheesemaking. The wine-soaking process adds a unique twist to the flavour and appearance of the cheese, making it a popular choice for cheese boards and a great pairing with wine, beer, or cocktails.
| Characteristics | Values |
|---|---|
| Type of Cheese | Semi-firm, pasteurized goat cheese |
| Texture | Creamy, soft, thin, semi-soft |
| Taste | Fruity, tangy, floral, mellow, sweet, delicate flavor of red wine |
| Aroma | Wine, grape, fruity |
| Color | White, purple rind |
| Region | Jumilla in Murcia, Spain |
| Pairing | Cocktails, beer, crackers, grapes, nuts, Spanish chorizo, Marcona almonds, olives, dried or fresh figs, candied walnuts |
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What You'll Learn
Drunken goat cheese is fruity and creamy
Drunken goat cheese, or Murcia al Vino, is a unique cheese from the village of Jumilla in the Murcia region of Spain. It is a semi-firm, pasteurised goat's cheese with a creamy texture and a fruity flavour. The cheese is soaked in red wine for around 72 hours, giving it a distinctive purple rind and a hint of wine flavour.
The process of making Drunken Goat cheese begins with the milk of local Murciana goats, which feed on wild herbs and grasses in the arid Mediterranean region. This milk is said to have a distinct flavour that is particularly well-suited to cheese-making. After the cheese is formed, it is soaked in a rich, double-fermented red wine known as "doble pasta" or "double paste". This wine is made with extra grape skins, contributing to its deep colour and robust flavour.
The wine bath not only imparts a hint of wine flavour to the cheese but also gives it a fruity character. The creamy texture of the cheese, combined with its subtle wine and fruit notes, creates a delightful and unique taste experience. Drunken goat cheese is known for its pleasant, mellow flavour, making it a crowd-pleaser and a versatile addition to any cheese plate.
When it comes to serving suggestions, Drunken Goat cheese is a versatile option. Its creamy texture and fruity flavour pair well with a variety of dishes and beverages. It can be enjoyed on its own or with crackers, grapes, nuts, or other Spanish accoutrements like chorizo, Marcona almonds, and olives. Its fruity and creamy characteristics also make it an excellent choice for dessert.
In terms of beverage pairings, the cheese's fruity and creamy notes complement a variety of drinks. While it is commonly paired with wine, it also goes well with beer, cocktails, or any other beverage of choice. Its versatility makes it a great option for those who enjoy exploring different flavour combinations.
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It's made from pasteurised goat's milk
Drunken goat cheese, or Murcia al Vino, is a pasteurised goat's milk cheese from the Murcia region of Spain. The cheese is made from the milk of local Murciana goats, which feed on wild herbs and grasses in the arid Mediterranean region, giving the milk a distinct flavour that is well-suited to cheesemaking. The pasteurised milk is combined with starter culture and rennet to form curds, which are then drained and pressed into wheels. These wheels are soaked in a rich, double-fermented red wine known as "doble pasta" or "double paste" for two to three days, contributing to the cheese's unique flavour and vivid purple rind.
The wine-soaked wheels are then aged for approximately two and a half months, resulting in a semi-soft to semi-firm texture with a lingering creaminess. The pasteurisation process, along with the use of pasteurised milk, ensures the safety and quality of the cheese. The final product has a mild, slightly fruity flavour with hints of wine and a creamy, dreamy texture.
The process of making drunken goat cheese is carefully controlled to achieve its distinctive characteristics. The use of pasteurised milk and specific ageing and soaking times ensures the cheese meets the standards for DOP certification, a recognition of its quality and authenticity. The result is a crowd-pleaser that is versatile and pairs well with various foods and beverages.
Drunken goat cheese is known for its striking appearance, with a bright white paste and a vivid purple rind. Its creamy texture and fruity notes make it a popular addition to cheese boards and a versatile ingredient in dishes such as casseroles, grilled cheese sandwiches, and hot dips. The cheese's mild flavour and creamy texture also make it suitable for dessert courses.
Overall, drunken goat cheese is a unique and delightful cheese that combines the flavours of wine and cheese in each bite. Its pasteurisation, distinct flavour, and versatile applications make it a favourite among cheese enthusiasts and a popular choice for entertaining and everyday enjoyment.
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The cheese is soaked in red wine
Drunken goat cheese, or Murcia al Vino, is a semi-firm cheese from the village of Jumilla in the Murcia region of Spain. It is made from the pasteurised 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.
After soaking, the cheese is aged for two and a half months. The texture is described as semi-soft, creamy, and smooth, with a thin, soft, and pliable rind that is edible. The flavour is mildly wine-like, with a tangy, fruity finish. It is also described as floral, sweet, and milky, with a delicate flavour of red wine.
Drunken goat cheese is a good choice for a cheese plate, as it is a crowd-pleaser and goes well with wine. It can also be used in cooking, such as in casseroles, grilled cheese sandwiches, and hot dips. It pairs well with sweet and salty combinations, such as candied walnuts or Marcona almonds, and fresh or dried figs, which bring out its fruity notes.
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It's a semi-firm cheese from Spain
Drunken goat cheese, or Murcia al Vino, is a semi-firm cheese from the Murcia region of southeastern Spain. It is made in the village of Jumilla, using pasteurized milk from 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 cheese is first formed into wheels and cured in a traditional Spanish red wine bath for 48 to 72 hours, resulting in its distinctive purple rind. The wine adds a fruity flavor to the cheese, with a hint of grape and a definite wine aroma. The creamy texture and sweet, milky taste of the cheese are enhanced by the wine bath, creating a unique and delightful flavor combination.
After soaking in wine, the wheels of cheese are aged for approximately two and a half months. This process gives Drunken Goat cheese its semi-firm texture and allows the flavors to mature and intertwine. The final product is an exceptionally creamy, bright white cheese with a fruity and tangy finish.
Drunken Goat cheese is a versatile addition to any cheese plate, pairing well with sweet and salty combinations. It can be served with candied walnuts, dried or fresh figs, or Marcona almonds to enhance its fruity notes. The cheese is also delicious on its own, with a mild and mellow flavor that makes it a crowd-pleaser.
Its creamy texture and mild flavor make Drunken Goat cheese ideal for melting. It can be used in grilled cheese sandwiches, casseroles, hot dips, or shredded on pizza. The cheese's versatility and unique flavor profile make it a conversation-starting addition to any cheese board or dish.
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Drunken goat cheese is a crowd-pleaser
Drunken goat cheese, or Murcia al Vino, is an aged semi-firm cheese from the village of Jumilla in the Murcia region of Spain. It is made from the pasteurised milk of local Murciana goats, which feed on wild herbs and grasses in the arid Mediterranean region, giving the milk a distinct flavour that is well-suited to cheese-making. The cheese is then soaked in doble pasta, or double-paste wine – a rich, twice-fermented wine – for around 72 hours, resulting in a vivid purple rind and a hint of fruity flavour.
The cheese has a creamy, soft texture and a delicate flavour of red wine, with a tanginess that is characteristic of goat cheese but in a mellow, accessible way. It is not overly complex or strong-tasting, but rather floral and milky-sweet, with a lingering creaminess. This makes it a great option for those who want to try goat cheese but are put off by stronger flavours.
Drunken goat cheese is incredibly versatile and pairs well with almost anything. It is a perfect match for a cheese board, where its eye-catching colour and crowd-pleasing flavour will shine. It can be served with crackers, grapes, nuts, and Spanish accoutrements such as chorizo, Marcona almonds, and olives. It also works well in grilled cheese sandwiches, casseroles, hot dips, and shredded on pizza or salad. When it comes to drinks, its wine flavour means it is an excellent match for a glass of wine, but it also goes well with beer, cocktails, or any other beverage.
So why not give drunken goat cheese a try at your next gathering? With its unique appearance, delicious flavour, and versatility, it's sure to be a hit with your guests.
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Frequently asked questions
Drunken goat cheese, or Murcia al Vino, is a Spanish cheese from the village of Jumilla in the Murcia region. It is made from the pasteurized milk of local Murciana goats.
Drunken goat cheese has a mild, creamy, and fruity flavour, with a slight tang and a hint of grape. It has a definite wine aroma, but the wine taste is subtle.
Drunken goat cheese is a semi-firm, white cheese with a vivid purple rind. The colour comes from its wine bath during the curing process.
Drunken goat cheese is made from the pasteurized milk of local Murciana goats. The milk is combined with starter culture and rennet to form curds, which are then pressed into wheels and soaked in red wine for 48-72 hours. After the wine bath, the cheese is aged for an additional 75 days to allow the flavours to mature and intermingle.
Drunken goat cheese is a versatile option that can be served with a variety of beverages and foods. It pairs well with Spanish chorizo, Marcona almonds, olives, crackers, grapes, nuts, and sandwiches. It can also be melted on toasted sandwiches or shredded on pizza or salad. When it comes to drinks, it goes well with wine, beer, cocktails, or any other potent beverage.
