Drunken Goat Cheese
Drunken Goat Cheese, also known as "Murcia al vino" or "queso de cabra al vino" comes from the southeastern Spanish town of Jumilla in the region of Murcia. It is made from pasteurized Murcina goats' milk, the wheels are soaked for two days in Doble Pasta wine made from the Monastrell grape and then aged for two and a half months. The cheese smells a little goaty and earthy. The paste is white and the rind is purple from soaking in red wine, is edible and is usually mild tasting. The paste is semi-soft, elastic, creamy and slightly sticky. The flavor is rich, creamy, buttery, nutty, lightly tangy and acidic, with a touch bitterness on the end and a mild goat presence. There is a hint of fruit and wine in both the aroma and the flavor. I am having this with 56 Brewing's Wizard Mode and the cheese and beer are outrageously good together with each accenting the other's fine points. This is a case where 2 + 2 = 5. Wizard Modes' hop flavors bring out the fruit flavors in the cheese and the tartness in the cheese accents the fruit notes in the beer's hops. There is a trace of bitter in the cheese which adds nuances to the beer's bitterness. The cheese coats the mouth and grabs onto some of the hop flavors to make a long, pleasant linger. If you are inspired add some chorizo, almonds and olives to snack on while you drink the beer and eat the cheese. I rate the cheese and the pairing 90. Try drunken goat with your favorite pyment, Makana Meadery Cape White Fig Mead, Gurutzeta Sagardotegia Sagardoa Basque Cider, a fruit beer like Funkwerks Rasperry Provincial.