Enjoy this all natural goat cheese made in Spain. This semi-soft goat cheese is made from Pasteurized goat's milk, rennet, salt and cheese cultures. Produced with Raw goat milk and red wine from Cencibel.
Aged for 6-8 months.
Drunken goat is soaked in 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, just like the texture of the actual cheese, and is edible (although whether or not you actually eat the cheese rind is up to you).
The Flavor: Not too mild and not too strong - this is the reason Drunken Goat cheese is such a crowd pleaser. It has a slight sweetness and pleasantly sharp finish.
Uses and Pairings: Serve Drunken Goat with Spanish antipasti - chorizo, marcona almonds, olives. Drunken Goat can also be used in recipes.