Murcia al Vino—often called “Drunken Goat” cheese in English—has become a favourite among cheese lovers. This Spanish semi-soft goat cheese, with its creamy texture and signature wine-washed purple rind, has taken the U.S. by storm. Thanks to its mild yet distinctive flavour, Drunken Goat is now a staple on American cheese boards. Read on to learn more about why this goat cheese has been so successful.
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What is Murcia al Vino?
Murcia al Vino originates from the Murcia region in southeastern Spain, a sun-soaked area renowned for its goat farming. The cheese is made from the rich, high-quality milk of the Murciana goat, a breed native to the region.
What sets this cheese apart is its unique ageing process. During maturation, the cheese is bathed in red wine made from Monastrell grapes, also native to Murcia. This wine bath gives the rind its striking purple hue while infusing the cheese with subtle fruity and floral notes.
The result is a semi-soft cheese with a creamy white interior and a smooth, sliceable texture. Its mild, tangy flavour is approachable for those new to goat cheese yet satisfying for seasoned cheese lovers.
How is Drunken Goat made?
The production of Murcia al Vino is a meticulous process that combines tradition and innovation. The cheese is made from pasteurised goat’s milk, which is curdled and formed into wheels. These wheels are aged for 45 to 75 days, during which they are washed several times with red wine.
The wine-washing process serves two purposes: it enhances the cheese’s flavour and creates its signature appearance. The cheese absorbs the fruity aroma of the wine, while the rind develops a deep purple colour that contrasts beautifully with the creamy interior.
This process ensures that every wheel of Murcia al Vino reflects the heritage and craftsmanship of the Murcia region.
Why is it called “Drunken Goat” cheese?
In the U.S., Forever Cheese market Murcia al Vino as “Drunken Goat” cheese, a playful name that highlights its wine-washed rind. While the name adds a bit of humour, it also captures the essence of the cheese: a blend of rich goat’s milk and the indulgent flavours of wine.
The rise of Drunken Goat in America
This flavoured goat milk cheese’s popularity in the U.S. didn’t happen by chance. Several factors contributed to its rise:
- The visual appeal of wine-washed cheeses: American consumers love foods that are as beautiful as they are delicious. Murcia al Vino’s deep purple rind makes it a showstopper on any cheese board.
- The growing love for goat cheese: Goat cheese has been trending in the U.S. for decades due to its creamy texture and tangy flavour. Drunken Goat’s mild taste makes it an accessible option for those new to goat cheese.
- Artisanal and imported cheese boom: As interest in artisanal and imported cheeses grew, Drunken Goat found a niche among cheese enthusiasts. Its Spanish roots and traditional production process appealed to those seeking authentic, high-quality products.
- Support from brands like Mitica: Importers like Forever Cheese, a prominent name in the U.S. specialty food market, have played a crucial role in bringing Drunken Goat to American tables. Forever Cheese partners with Spanish producers to import the cheese, ensuring its quality and authenticity. Thanks to their efforts, it’s now widely available in specialty cheese shops and gourmet grocery stores under their Mitica brand.
- Perfect for entertaining: Americans love to entertain, and cheese boards are a go-to option for parties. Drunken Goat’s striking appearance, creamy texture and compatibility with wine make it a popular choice for hosts looking to impress.
What does Murcia al Vino taste like?
Murcia al Vino is a semi-soft cheese with a creamy, moist texture that melts in your mouth. Its flavour is mild and tangy, with a hint of sweetness from the red wine bath. The wine also lends the cheese a subtle aroma of grapes, adding a layer of sophistication to its taste.
Unlike stronger goat cheeses, this cheese is approachable and versatile, making it a hit with a wide audience.
Pairing Murcia al Vino
Murcia al Vino’s versatility makes it a star in pairings:
- Wine: Pair it with Spanish wines like Monastrell or Tempranillo. For a contrast, try it with a crisp white wine or sparkling cava.
- Fruit and nuts: Serve with fresh figs, grapes, pears, or a handful of roasted almonds.
- Honey and crackers: A drizzle of honey over a slice of Murcia al Vino on a gluten-free cracker is divine.
- Cured meats: Add some slices of jamón or chorizo to your cheese board for a Spanish-themed feast.
Cooking with Murcia al Vino
Drunken Goat isn’t just for cheese boards—it’s also a fantastic ingredient for cooking. Its creamy texture makes it perfect for melting into sandwiches, quesadillas and pasta dishes. Its mild flavour enhances recipes without overpowering other ingredients.
For example, try using it in:
- A grilled cheese sandwich with caramelised onions.
- A salad with arugula, walnuts and a red wine vinaigrette.
- A baked dish like a gratin or tart.
Tips for serving and storing
To enjoy Murcia al Vino at its best, let it come to room temperature before serving. This enhances its flavour and creamy texture.
Store any leftovers in the fridge wrapped in cheese paper or wax paper to preserve its freshness. Avoid plastic wrap, which can trap moisture and alter the flavour.
Conclusion
Murcia al Vino, or “Drunken Goat” cheese, is more than just a cheese—it’s a celebration of Spanish tradition and craftsmanship. From its origins in Murcia to its growing popularity in the U.S., this wine-washed goat cheese has won hearts with its unique flavour, stunning appearance and versatility.
Next time you’re at a cheese counter, look for the distinctive purple rind of Murcia al Vino. With a little help from Forever Cheese, you can bring a taste of Spain to your table and discover why this cheese has become a favourite across America.
Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online.
