Also known as Queso de Cabra al Vino, we assure you no goats were harmed in the making of this cheese! Drunken goat is soaked in Mourvèdre red wine for two to three days, giving the outside of the cheese a thin purple rind. The rind typically remains fairly soft and pliable (like the texture of the cheese) and is edible.
Made from pasteurized goat's milk in the village of Jumilla, Spain.
Mild, sweet, and fruity, it has a smooth, creamy, semi-firm texture. An excellent choice for those who love the hearty and lusty flavor of goat cheese with Williamson Clarissa Vin Rouge.
Maybe it was another one of those farmhouse accidents: a little too much vino, a wheel of cheese rolls off the table into barrel, two days later somebody finds themselves decanting the first wheel of Cabra al Vino! Literally meaning "goat with wine" this semi-firm pasteurized goat from Spain's Mediterranean coast is cured for 48-72 hours in Doble Pasta red wine.
Wine Club October 2011
Sorry, this cheese is only available via special order