Drunken Goat, a version of Spanish goat's milk Queso de Murcia DOP, is produced by Central Quesera Montesinos in the village of Jumilla in Spain's Murcia region.
Murcian cheesemakers have been making versions of this wine-washed goat's milk wheel—from the milk of protein- and fat-rich Murciana goat's milk—for years. Today only three or four producers of the DOP cheese remain. This version is imported under the name Drunken Goat by Forever Cheese, a U.S.-based importer and distributor.
The most striking characteristic of Drunken Goat—and the attribute that gives it its name—is the fact that the cheese is soaked in Doble Pasta wine, a locally-famous wine made from the Monastrell grape. Originally, young wheels were soaked in wine early on and then aged, however the practice resulted in fissures in the cheese's paste; today, wheels are soaked towards the end of its aging period of up to 75 days.
The result is a smooth, violet-colored rind, encasing a startlingly white interior. The texture is semifirm, dense, smooth and creamy but typically remains supple. Flavors are mild, sweet, and fruity.
Pair Drunken Goat with a medium-bodied red, serve it alongside fig cakes, or drizzle it with orange blossom honey.