Why "The Drunken Goat"?

 Image courtesy of The Kitchn

A lot of people have been asking me, "Why drunken goat?" The answer is simple: the drunken goat is one of my favorite cheeses.

It's from the Murcia region of southeastern Spain and is distinguished by its dark purple or burgundy rind. The cheese gets its unique coloration from being soaked in red wine for several days and then aged for 75 days. How can anything soaked in wine not be completely amazing?

Murcia al vino as it's called in Spain is a semi-soft cheese with a mild, yet tangy flavor. It's not going to be a cheese plate scene stealer like a bold blue (cabrales) or a rich, buttery rind cheese (delice de bourgogne or fromage d'affinois). But for me, drunken goat has always held its own in its understated yet extremely flavorful way.

I happen to think drunken goat is best enjoyed on a cheese plate surrounded by fruit, figs and a glass of full-bodied grenache, although it pairs well with virtually everything (as noted in this great post from The Kitchn, "Booze's Best Bud: Drunken Goat Cheese.")