Murcian cheesemakers invented this cheese in 1986 in an attempt to create a distinct regional cheese with big commercial potential. The cheesemakers took a traditional local goat cheese and bathed it in the local Doble Pasta red wine for 3 days. The result has been an unqualified success both commercially and gastronomically and has brought attention and capital to the region. Aged for roughly 75 days, this semisoft cheese has a sweet, smooth flavor. The first Queso de Murcia al Vino DOP imported to the US, Drunken Goat® is made with the finest milk from the region. The rind is an attractive violet color.Murcian cheesemakers invented this cheese in 1986 in an attempt to create a distinct regional cheese with big commercial potential. The cheesemakers took a traditional local goat cheese and bathed it in the local Doble Pasta red wine for 3 days. The result has been an unqualified success both commercially and gastronomically and has brought attention and capital to the region. Aged for roughly 75 days, this semisoft cheese has a sweet, smooth flavor. The first Queso de Murcia al Vino DOP imported to the US, Drunken Goat® is made with the finest milk from the region. The rind is an attractive violet color.

4.1

162 ratings

Kathryn Chandler

13 days ago

One of my go-to cheeses. It’s a beautiful, creamy white color with a regal purple rind. It has a nice texture - silky but firm enough to slice easily. It has some definite goat tanginess, but it’s mild enough to be a good intro to goat cheeses.

Amanda and Jacob

15 days ago

Reminds me of a mix of Provolone and Parmesan cheese. Very light flavor, but delicious non the less

Sloanie

a month ago

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