Cheese of the Week: Murcia al Vino (aka Drunken Goat)
We assure you no goats were gotten drunk in the making of this cheese; instead, it's a wheel of cheese that is intoxicated by submerging it in a bath of Mourvèdre/Monastrel wine for up to 72 hours, giving the rind a vivid purple hue.
The paste remains nearly pure white and the rind absorbs a lovely violet hue. The paste is sweet and smooth, delicately grapey, with a gentle, pliable texture and mild fruity flavor. A D.O.P cheese, it pairs well with medium fruity reds.
Mild, sweet, and fruity, it has a smooth, creamy, semi-firm texture. An excellent choice for goat cheese novices, as well as those who know they love the goat.
What is there not to love when two of our favorite things, wine and cheese, are combined into one delicious bite?
Drunken Goat cheese (Murcia Al Vino) is a crowd-friendly, always popular, goat cheese from Spain, where you might see it called queso de cabra al vino.
For those who don't like goat cheese, Drunken Goat is very much un-goaty.
Great with fruit, as part of a cheese plate, or in a sandwich.