Frederic Melton
Tipsy Goat Cheese, also known as Drunken Goat Cheese, is a semi-firm Spanish cheese with a fruity flavour and a wine aroma. The cheese is soaked in a red wine bath for 2-3 days, which gives it a purple rind. The cheese is then aged for 2-3 months. Tipsy Goat Cheese is made with goat's milk, but can also be made with cow's milk, in which case it is called Tipsy Cow Cheese. It is a good choice for a cheese plate and pairs well with red wine, as well as cocktails and beer.
| Characteristics | Values |
|---|---|
| Type of Cheese | Semi-firm Spanish cheese |
| Texture | Semi-soft, creamy |
| Flavor | Fruity, tangy, salty, sweet, mild |
| Color | Purple, violet |
| Region | Murcia, Spain |
| Wine | Doble Pasta (double paste) red wine |
| Soaking Time | 72 hours, 2-3 days |
| Aging Time | 2-3 months, 75 days |
| Weight | 5.29 oz |
| Calories | 120 |
| Sodium | 200 mg |
| Carbohydrates | 0 g |
| Sugar | 0 g |
| Fat | 10 g |
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What You'll Learn
Tipsy Goat Cheese is also known as Drunken Goat Cheese
Tipsy Goat Cheese, also known as Drunken Goat Cheese, is a semi-firm Spanish cheese with a twist. This cheese is made from goat's milk, soaked in a red wine bath for 2-3 days, and then aged for 2-3 months. The process gives the cheese a distinctive purple rind and a slightly fruity flavour.
The Drunken Goat Cheese is a speciality cheese from the Murcia region of Spain, where it is also known as Queso de Murcia or Queso de Cabra al Vino. The name 'Drunken Goat' refers to the cheese's unusual wine bath, and not to the goats themselves, which are local Murciana goats from the arid Mediterranean region. The goats feed on wild herbs and grasses, giving their milk a distinct flavour that is particularly well-suited to cheesemaking.
The process of making Drunken Goat Cheese begins with pasteurized goat's milk, to which starter culture and rennet are added, causing curds to form. The curds are then drained and pressed into wheels, which are soaked in red wine. The wine used is a high-alcohol, twice-fermented wine called Doble Pasta, or double paste wine, made with extra grape skins. The cheese is then aged for an additional 2-3 months to allow the flavours to mature and intermingle.
The result is a creamy, semi-soft cheese with a lingering creaminess and a tangy, fruity finish. The rind is a vivid purple colour, and the cheese has a dreamy, creamy texture. It is a favourite on cheese boards and pairs well with wine or cocktails. It is also suitable for cooking, adding a twist to recipes that call for mild semi-firm cheeses.
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It is a semi-firm Spanish cheese
Tipsy Goat Cheese, also known as Drunken Goat Cheese, is a semi-firm Spanish cheese. It is made from goat's milk and is produced in the Murcia region of Spain. The cheese is soaked in a red wine bath for 2-3 days, which gives it its distinctive purple rind and slightly fruity flavor. The name "Tipsy Goat" refers to the manner in which the cheese soaks up the sumptuous red wine in which it's bathed.
Drunken Goat Cheese is a unique and unusual variety of goat cheese that is challenging to find outside of Spain. It is named for the region's Doble Pasta wine, which is a young wine with pronounced flavors. The process of bathing the cheese in wine adds flavor and gives the cheese its stunning violet color. The salty goat cheese brings out the fruity flavor of the wine, and the rind can be eaten if desired.
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 particularly well-suited for cheese-making. After the cheese is soaked in wine, it is then aged for an additional 2-3 months to allow for full maturation and for the flavors to intermingle.
Tipsy Goat Cheese is a great addition to a cheese plate and can be paired with Spanish accoutrements such as chorizo, Marcona almonds, and olives. It also goes well with any red wine and can be enjoyed with cocktails or beer. The cheese has a pleasant semi-soft texture and a lingering creaminess, with a tangy, fruity finish. It can be used in casseroles, grilled cheese sandwiches, and hot dips.
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It is made by soaking goat's milk cheese in red wine
Tipsy Goat Cheese, also known as Drunken Goat Cheese, is a pasteurized goat's milk cheese from the Murcia region of Spain. It is made by soaking goat's milk cheese in red wine, specifically Doble Pasta wine, for 72 hours or 2 to 3 days. This process of soaking the cheese in wine adds flavour and gives the rind a vivid purple colour. The cheese is then aged for an additional 2 to 3 months to allow the flavours to mature and intermingle.
The result is a semi-firm cheese with a creamy texture and a fruity, tangy flavour. The wine imparts a distinctive aroma and a slight tang to the cheese, making it a unique and conversation-starting addition to any cheese plate. The saltiness of the goat cheese brings out the fruity flavour of the wine, and the rind, which can be eaten, develops a deep purple colour from the wine bath.
Drunken Goat Cheese is made with goat's milk, but some variations, such as the Tipsy Cow, use cow's milk instead. This cheese is a local specialty from the town of Jumilla in Murcia, where the goats that produce the milk feed on wild herbs and grasses in the arid Mediterranean region, giving the milk a distinct flavour well-suited for cheese-making.
Tipsy Goat Cheese is best enjoyed at room temperature and pairs well with red wine, cocktails, or beer. It can be served on a cheese board or used in recipes such as casseroles, grilled cheese sandwiches, and hot dips. When storing, wrap the cheese in parchment or wax paper with a second layer of foil or plastic wrap, or place it in an airtight container. It will last for about two to three weeks when stored this way.
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It has a fruity flavour and a wine aroma
Tipsy Goat Cheese, also known as Drunken Goat Cheese, is a semi-firm Spanish cheese with a fruity flavour and a wine aroma. It is made by soaking wheels of goat cheese in a red wine bath for 2 to 3 days, resulting in a stunning purple rind. The cheese is then aged for an additional 2 to 3 months to allow the flavours to mature and intertwine.
The unique flavour and aroma of Tipsy Goat Cheese come from the wine used in the soaking process. Doble Pasta wine, a young, high-alcohol wine made with extra grape skins, is commonly used, imparting a fruity and tangy flavour to the cheese. The saltiness of the goat cheese also helps to enhance the fruity notes.
Tipsy Goat Cheese has a creamy texture and a pleasant semi-soft consistency. It is made from pasteurized goat's milk and is produced in the Murcia region of Spain, where the local Murciana goats are said to impart a distinct flavour to the milk due to their diet of wild herbs and grasses.
This cheese is a conversation starter and a favourite on cheese boards. It pairs well with fruity red wines, particularly those from Spain, but can also be enjoyed with cocktails, beer, or other drinks. When serving, it is recommended to bring the cheese to room temperature for about 30 minutes to enhance the flavour.
Tipsy Goat Cheese, with its unusual combination of wine and cheese, offers a delightful sensory experience. The fusion of flavours and aromas creates a unique taste profile that has gained popularity among cheese enthusiasts.
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It is best enjoyed on a cheese board
Tipsy Goat Cheese, also known as Drunken Goat Cheese, is a pasteurised goat's milk cheese from the Murcia region of Spain. It is soaked in a red wine bath for 2 to 3 days, resulting in a vivid purple rind and a fruity flavour. The cheese is then aged for an additional 2 to 3 months to allow the flavours to mature and intermingle.
Tipsy Goat Cheese is best enjoyed on a cheese board, where it can be the star of the show. Its unique appearance and flavour make it a conversation starter at any gathering. The cheese has a striking purple rind, which will add a pop of colour to your cheese board. The semi-firm texture of the cheese makes it easy to slice and serve, and its creamy mouthfeel will be sure to please your guests.
When building your cheese board, consider adding some Spanish accoutrements such as chorizo, Marcona almonds, and olives. These flavours will complement the fruity notes of the Tipsy Goat Cheese. You could also include some fresh fruits such as grapes or berries to enhance the cheese's sweetness.
To elevate your cheese board further, pair the Tipsy Goat Cheese with a glass of fruity red wine. The wine used to soak the cheese is often a good choice, such as the Murcia region's Doble Pasta wine. However, any red wine will do, and the cheese also pairs well with cocktails, beer, or your favourite drink.
So, if you're looking to impress your guests, add a twist to your next cheese board with Tipsy Goat Cheese. Its unique flavour, creamy texture, and stunning appearance will surely make it the highlight of your spread.
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Frequently asked questions
Tipsy Goat Cheese, also known as Drunken Goat Cheese, is a Spanish cheese made from goat's milk that has been soaked in red wine.
Tipsy Goat Cheese comes from the Murcia region of Spain, specifically the town of Jumilla.
Tipsy Goat Cheese has a slightly fruity flavour and a wine aroma. Its texture is semi-firm and creamy.
Tipsy Goat Cheese is made by first ageing goat's milk cheese for a short period of time, then immersing it in red wine for at least 72 hours. The cheese then ages for an additional two to three months, allowing the flavours to mature and intermingle.
