Bushra Griffith
Drunken goat cheese, or Murcia Al Vino, is a Spanish cheese from the Murcia region. It is a semi-soft goat cheese soaked in a traditional style wine of the region, Doble Pasta, made from Mourvedre or Monastrell grapes. The cheese is then aged for around two to three months, resulting in a creamy, semi-firm cheese with a fruity flavour and a purple rind. Drunken goat cheese is best enjoyed on a cheese board, but it can also be used in recipes such as casseroles, grilled cheese sandwiches, and hot dips.
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What You'll Learn
- Drunken goat cheese is made in the town of Jumilla in the Murcia region of Spain
- The goat cheese is soaked in a traditional style wine of the region, Doble Pasta, made from Mourvedre/Monastrell grapes
- The cheese is then aged for around 75 days to allow full maturation and intermingling of the cheese and wine flavours
- The rind of the cheese takes on a violet hue and the cheese has a fruity flavour
- It is best enjoyed on a cheese board but can be used in casseroles, grilled cheese sandwiches and hot dips
Drunken goat cheese is made in the town of Jumilla in the Murcia region of Spain
Drunken goat cheese, or Murcia al Vino, is a unique Spanish cheese that combines two favourites: wine and cheese. It is made in the town of Jumilla in the Murcia region of southeastern Spain. The name 'drunken goat' refers to the cheese's bathing process, in which it soaks in the local Doble Pasta red wine. This bathing process gives the cheese its distinctive purple or violet rind and a slightly fruity flavour.
Drunken goat cheese is made from the pasteurised milk of local Murciana goats. These goats feed on wild herbs and grasses in the arid Mediterranean region, which gives the milk a distinct flavour that is well-suited to cheesemaking. To achieve DOP certification, the cheese must use milk from these goats. The milk is combined with a starter culture and rennet to form curds, which are then pressed into wheels. These wheels are soaked in the Doble Pasta wine, a twice-fermented, high-alcohol wine made with extra grape skins, for two to three days. The cheese then ages for around two and a half months.
The process of bathing the cheese in wine is what gives drunken goat cheese its distinctive characteristics. The wine bath imparts a fruity flavour and a definite wine aroma to the cheese, mellowing the sharp tang commonly associated with goat cheese. The texture of the cheese is semi-soft, semi-firm, or semi-firm, with a smooth, velvety rind. The colour of the rind is an unusual violet hue, which some have likened to the fiery sunsets of the region.
Drunken goat cheese is a versatile addition to any meal. It can be served on a cheese board, paired with Spanish accoutrements such as chorizo, Marcona almonds, and olives, or enjoyed with a cocktail or beer. It can also be used in cooking, adding a twist to recipes that call for mildly flavoured semi-firm cheeses like provolone or mozzarella, such as casseroles, grilled cheese sandwiches, and hot dips. When storing drunken goat 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.
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The goat cheese is soaked in a traditional style wine of the region, Doble Pasta, made from Mourvedre/Monastrell grapes
Drunken goat cheese, or Murcia al Vino, is a unique Spanish cheese that gets its name from its unusual wine bath. This cheese is soaked in a traditional style wine of the region, Doble Pasta, made from Mourvedre/Monastrell grapes. Doble Pasta is a special Rotwein, a Spanish red wine, that was once commonly produced in the Spanish Levante region. The wine gets its name from the process of doubling the ratio of fruit pulp to grape must, creating a very dark, extract- and tannin-rich wine.
Drunken goat cheese is made from the pasteurized milk of local Murciana goats from the town of Jumilla in the Murcia region of southeastern Spain. The goats feed on wild herbs and grasses in the arid Mediterranean region, giving the milk a distinct flavor that is particularly well-suited for cheese-making. The cheese is then formed into wheels and soaked in Doble Pasta for 48 to 72 hours. This process gives the cheese its distinctive purple or violet rind and a slightly fruity or grape aroma.
After the wine bath, the cheese is aged for an additional 75 days to allow the flavours of the cheese and wine to fully intermingle and mature. The final product is an exceptionally creamy, semi-soft, bone white cheese with a smooth, sweet, and mild flavour. Drunken goat cheese is best enjoyed on a cheese board, but it can also be used in recipes such as casseroles, grilled cheese sandwiches, and hot dips.
Drunken goat cheese pairs well with fruity red wines, especially those from Spain, but it is also versatile enough to be enjoyed with cocktails or beer. It has a relatively mild flavour and a sweet creaminess that makes it a good choice for dessert. The cheese can be stored wrapped in parchment or wax paper with a second layer of foil or plastic wrap, or placed in an airtight container, and it will last for about two to three weeks.
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The cheese is then aged for around 75 days to allow full maturation and intermingling of the cheese and wine flavours
Drunken goat cheese is aged for around 75 days after being soaked in wine for 48 to 72 hours. This ageing process is crucial to the development of the cheese's unique characteristics. It allows the cheese to reach full maturation, ensuring a smooth and creamy texture. During this time, the flavours of the cheese and wine intertwine, creating a harmonious and delicate taste profile.
The cheese's semi-soft to semi-firm texture is a result of careful ageing, with just the right amount of time allowing the cheese to retain its distinct shape without becoming overly hard or crumbly. This ageing process also enhances the cheese's creaminess, a characteristic that drunken goat cheese is renowned for.
The wine used for the initial soaking is a key contributor to the final flavour of the cheese. Doble Pasta wine, made from Monastrell or Mourvedre grapes, is a young wine with pronounced flavours. It imparts a fruity note and a definite wine aroma to the cheese. The ageing process allows these flavours to penetrate the cheese evenly, ensuring every bite delivers a consistent and delightful taste experience.
The maturation period also allows the cheese to develop its characteristic mildness. While traditional goat cheese is known for its sharp tang, drunken goat cheese surprises palates with its mellow and approachable flavour. This quality makes it a versatile cheese that pairs well with a variety of dishes and beverages, from Spanish chorizo and almonds to cocktails and beer.
The 75-day ageing process is a delicate balance, as too much time could overpower the cheese with wine flavours, and too little would fail to create the desired intermingling of tastes. The cheesemakers' expertise ensures that the final product strikes the perfect balance, with the wine enhancing rather than overwhelming the cheese's natural flavours.
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The rind of the cheese takes on a violet hue and the cheese has a fruity flavour
Drunken goat cheese, or Murcia al Vino, is a unique variety of cheese that is known for its striking violet-hued rind and fruity flavour. This distinctive appearance and taste are achieved through an innovative production process.
The cheese originates from the Murcia region of southeastern Spain, specifically the town of Jumilla, which is renowned for its excellent goat's milk and Doble Pasta wine. To make drunken goat cheese, local Murciana goat milk is first pasteurised and combined with starter culture and rennet to form curds. These curds are then pressed into wheels and soaked in a wine bath for approximately 48 to 72 hours.
The Doble Pasta wine used in this process is a young, twice-fermented, high-alcohol wine made with extra grape skins. It is produced from Monastrell or Mourvedre grapes, lending a deep purple hue and fruity notes to the cheese. After soaking, the cheese is aged for about two and a half months, allowing the flavours of the cheese and wine to fully intertwine and mature.
The result is a semi-soft to semi-firm cheese with a bone white or bright white interior and a velvety smooth rind. The rind's violet hue is a departure from the more typical brown, cream, or blue-tinged rinds of other cheeses. This colourful rind is not only visually appealing but also edible, contributing a mild wine flavour to the overall taste experience. The cheese itself has a mildly fruity and creamy flavour, with a hint of tanginess associated with goat cheese but in a more mellow manner.
The drunken goat cheese's fruity notes make it a versatile pairing option, complementing not only the traditional choice of fruity red wines but also cocktails, beer, and even desserts. It can be served on a cheese board, grilled into sandwiches, or melted into hot dips and casseroles. Its relatively mild flavour and creamy texture make it a crowd-pleasing choice that surprises those who typically shy away from goat cheese.
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It is best enjoyed on a cheese board but can be used in casseroles, grilled cheese sandwiches and hot dips
Drunken goat cheese is best enjoyed on a cheese board, where it can be served with other Spanish accoutrements such as chorizo, Marcona almonds, and olives. It can also be paired with jams made from pear, truffle, raspberry, or blueberry. Its relatively mild flavour and creamy texture make it a good choice for the dessert course.
However, drunken goat cheese can also be used in cooking. It can be used in casseroles, grilled cheese sandwiches, and hot dips. It can also be used in recipes as a substitute for other mildly-flavoured semi-firm cheeses, such as provolone and mozzarella.
If you are using drunken goat cheese in a recipe, it is safe to freeze it first. However, it is generally better to cook with it afterwards as any textural changes will be less noticeable.
Drunken goat cheese is a semi-soft goat's cheese from the Murcia region of Spain. It is soaked in a traditional style wine of the region, Doble Pasta, which is made from Mourvedre or Monastrell grapes. The cheese is then aged for around two and a half months, resulting in a creamy, white cheese with a purple or violet rind.
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Frequently asked questions
Drunken goat cheese, or Murcia al Vino, is a goat cheese from the Murcia region of Spain that is soaked in red wine as part of its production.
Drunken goat cheese has a mild, smooth, and creamy flavour with a touch of fruitiness. It does not have a particularly "goaty" taste.
Drunken goat cheese is a semi-soft or semi-firm cheese with a white interior and a vibrant violet or purple rind.
Drunken goat cheese is made from the pasteurised milk of Murciana goats, which is then soaked in a traditional wine of the Murcia region, Doble Pasta, for around 48-72 hours. The cheese is then aged for about 60-75 days.
