Spanish Cheese Drunken Goat

Goat, pasteurized

Spain, Murcia region

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).

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.

Serve Drunken Goat with Spanish accoutrements - chorizo, marcona almonds, olives. Drunken Goat can also be used in recipes.

Drunken Goat recipes to try:

• Drunken Goat Grilled Cheese Sandwich with Tapenade
• Baked Quinoa with Drunken Goat Cheese and Roasted Red Peppers