top of page
  • Madison

The Intoxicating Allure of Drunken Goat, Spain's Red Wine-Soaked Cheese

Nestled in the sun-kissed Murcia province of southeastern Spain lies a secret elixir of pleasure: the enigmatic Drunken Goat cheese. Crafted with finesse and soaked in the essence of local passion, this creamy delight is not just a cheese; it's an experience, a symphony of flavors that dance on your palate like a Spanish fiesta.

Drunken Goat Cheese
Image Source: Murrays Cheese

A Splash of Tradition: The Birth of Drunken Goat

Picture this: Murciano-Granadina goats grazing lazily under the Spanish sun, their milk destined for greatness. Drunken Goat, known as Queso de Murcia al Vino in its native tongue, owes its name to its captivating production process. Like a tantalizing secret whispered through generations, this smooth and creamy cheese is born from pasteurized goat's milk, a milky canvas ready to be transformed.


In the town of Jumilla, where tradition meets innovation, the cheese undergoes a magical metamorphosis. Curdled, drained, and then plunged into a bath of rich red wine, Drunken Goat emerges not just with a burgundy-hued rind but also with a soul-stirring, fruity flavor and aroma. The purple cloak adorning the ivory-white interior is a testament to its unique identity, a visual masterpiece that sets it apart.


The Wine-Soaked Symphony: Crafting Drunken Goat's Magic

The magic happens in the wine bath. Drunken Goat takes a plunge into Murcian red wine, a brew that boasts double the skins during fermentation, painting the cheese with an especially dark hue. This soaking, a journey that can span a mere 72 hours or extend to weeks, is the alchemy that births the cheese's unique flavor profile.


Once the wine dance concludes, the cheese steps out to dry, a prelude to its weeks-long aging process. This patient maturation in the Murcian breeze and sunshine ensures that when you finally savor a piece of Drunken Goat, it's not just cheese; it's a masterpiece.


Taste and Appearance

Drunken Goat Cheese presents a delightful departure from the traditional nuances of goat cheese. Distinguished by its velvety, wine-infused purple rind, this cheese boasts an arresting visual contrast against its inner ivory core. The cylindrical form it assumes is a testament to the mold used during its creation. In terms of texture, this cheese strikes a harmonious balance between semi-softness and a lusciously creamy consistency. Its flavor profile veers away from the customary robustness of goat cheese, offering a more subdued and floral taste, appealing to those who find typical goat cheese sharp. Beyond its visual allure, the edible purple rind imparts a nuanced sensory experience, introducing fruity notes and a subtle hint of wine that elevates the overall tasting adventure.


Drunken Goat: A Culinary Crown Jewel with Denomination of Origin

With a regal nod from the Spanish government, Drunken Goat wears its Denomination of Origin (DO) crown proudly. This royal decree dictates that only in Murcia, amidst the rolling hills and the whispering winds, can the authentic Drunken Goat be conjured. It's more than cheese; it's a piece of Murcian history.


To be part of this elite club, Drunken Goat must be created from the milk of local Murciano-Granadina goats. These goats, an ancient gift to Spain around 7,500 years ago, have played a pivotal role in shaping the culinary landscape of the region. It seems that destiny, in the form of these goats, laid the foundation for the cheesy tale we savor today.


A Dance Through Time: Drunken Goat's Historical Tango

The precise origins of Drunken Goat are shrouded in the mists of time, a mystery that adds to its allure. Goats meandered into Spain millennia ago, their milk becoming a culinary cornerstone. Perhaps, in the quest for perfection, the locals stumbled upon the idea of soaking cheese in wine, a marriage of flavors that transcends time.


As the Middle Ages unfurled their tapestry, Drunken Goat was already a culinary luminary, embedded in the gastronomic soul of the region. The moderate fat and protein content of Murciano-Granadina goat milk makes it the ideal muse for cheese artisans, leading to a meticulous process of pasteurization, curdling, draining, and molding.


Unveiling the Splendor of Drunken Goat

Drunken Goat, with its scarlet-soaked roots and a history that echoes through centuries, is not just a cheese; it's a testament to the artistry of Spanish cheese-making. Every bite is a journey into the past, a celebration of tradition, and a symphony of flavors that will linger on your palate, inviting you to savor the magic that is Drunken Goat. So, the next time you indulge in this scarlet-hued delicacy, raise a glass to the goats of Murcia and the artisans who craft this culinary masterpiece. ¡Salud!

Comments


bottom of page