goat cheese – the drunken goat


Maybe it was another one of those farmhouse accidents: a little too much vino, a wheel of cheese rolls of the table into a barrel, two days later somebody finds themselves decanting the first wheel of Cabra al Vino! Literally meaning “goat with wine” this unique, semi-firm pasteurized goat cheese from Spain’s Mediterranean coast is cured for 48 to 72 hours in Doble Pasta red wine. The paste remains nearly pure white and the rind absorbs a lovely violet hue. The paste is sweet and smooth, delicately grapey, with a gentle, pliable texture and mild fruity flavor. Try it with a medium fruity red wine.


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