Drunken Goat Cheese

*Picture from murrayscheese.com

Drunken Goat Cheese is my favorite because it has the qualities that are so often underrated in society: moderation, subtlety, and a quiet desire to surprise. Despite its Dionysian name, it’s very civilized.

It comes from the Murcia region of Spain, where it is steeped in red wine for two to three days, making the rind violet and leaving the inside pure white. The contrast results in an ironic version of cheese.

Drunken Goat Cheese is perfectly balanced: sweet, but not too sweet; fruity, but not too fruity; and soft, but not too soft. The flavor is delicate like the inside of the cheese looks, so I don’t recommend it with strong-flavored crackers or in salad. It’s best on a cheese platter, by itself.

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4 Responses to Drunken Goat Cheese

  1. jill says:

    Lovely review and right on the money for me.
    I love this cheese and it is exactly the way you describe.
    For those who don’t favor red wine, try it still. The reviewer
    accurately notes that the flavor is delicate and subtle.
    And delicious.

  2. formaggio says:

    Plain water crackers (various brands) wouldn’t interfere with the flavor very much.

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