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This is a cheese with many names.
There is a PDO version (Protected Designation of Origin) called Murcia al Vino. There is a version without the PDO status called Queso de Cabra al Vino. Then there is the anglicized version of the name used quite a lot throughout the U.S. and Canada: Drunken Goat. No matter, this goat cheese from Spain is delicious in all its forms and with whatever name you want to call it.
Queso de Cabra al Vino translates to red wine goat cheese, a pretty apt name. The cheese is from the southeastern region of Murcia and is made using milk from goats, most commonly the Murciano-Granadina breed, that are acclimatized to the hot weather and arid landscape.
The wheels vary in size from one and a half to three kilos. Once the cheese is made, salted, and pressed, the wheels are soaked intermittently in a red wine bath for up to 45 days, depending on size. The cheeses are not aged for much longer, and so the finished product, although firm, has a pleasant springy texture.
Milk Type: Goat’s milk
Style: Firm, semi-aged cheese
Tasting Note: I am not the biggest fan of goat cheese. I find them interesting and always try them, but they aren’t my go-to cheeses. Queso de Cabra al Vino is the exception. This cheese has such a clean, fruity taste that it is a pleasure to snack on. I always use this as an excellent introductory cheese for people who aren’t sure they like goat cheese. It doesn’t have a barnyard taste that can be common in some goat cheeses, and adding the wine gives it a light, bright taste on your palate.
Pairing: Even though these wheels are soaked in red wine, you don’t have to drink red wine with them. Drunken Goat is good with red or white wine, and it’s also an excellent pairing for a lighter-style beer. I don’t think a cracker or bread is needed as a foil for this cheese. I would say a few nice slices of cheese with some fresh fruit, and you’re set.
GOW Suggested Wine Pairings:
