*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.