Spanish goat cheese stained deep purple by red wine.
Cabra al Vino from Murcia, Spain. A semi-soft goat's milk cheese soaked in red wine, with a striking purple rind and gentle sweet, tangy finish.
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Cabra al Vino, better known as Drunken Goat, comes from the Murcia region in southeastern Spain, where pasteurized goat's milk is pressed into semi-soft wheels and then bathed for days in local Doble Pasta red wine. That wine soak is the whole story. It stains the rind a deep purple-black and pulls a quiet sweetness into the paste.
The interior is bright white, smooth, and supple, slicing clean without any of the chalk you sometimes get from younger goat cheeses. On the palate it leads with a soft, buttery goat-milk character, then opens into a gentle fruity sweetness from the wine before finishing with a clean lactic tang. There's none of the barnyard funk people sometimes brace for with goat cheese, which is why this one converts skeptics.
It's a DOP cheese, so the recipe and region are protected. Cabra al Vino sits right in the sweet spot for an everyday board cheese, mild enough to lead a plate, pretty enough on the cut to anchor one. The purple rind against the white paste is one of the most striking slices in the case.
Semi-soft and supple, slices cleanly without crumbling. The paste is bright white, smooth, and gives just slightly under the knife.
Approachable and mellow for a goat's milk cheese. The wine bath softens the lactic tang and brings a gentle sweetness up front before a clean finish.
Short and clean. A tangy snap on the back end fades within a few seconds, leaving a faint fruity sweetness from the wine.
Buttery and mildly yogurty goat-milk character, kept in check by the wine soak so the lactic edge reads bright rather than sharp.
Not a nutty cheese. The paste is too young and too fresh for any brown-butter or hazelnut notes to develop.
A touch of vinous, grape-skin earthiness from the wine-soaked rind, but the paste itself stays clean and fresh.
No real heat or piquancy. The finish is gently tangy, not peppery.
Washed rind
The rind is bathed in Doble Pasta red wine, leaving it a deep purple color with a sweet, grape-skin perfume. It is edible and gives the cheese its signature vinous lift.
Cabra al Vino stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
The wine-soaked rind asks for a red from the same family. A young Tempranillo or Rioja echoes the soak, while Cava cuts the lactic creaminess.
The cheese's gentle sweetness loves dried fruit and quince. A drizzle of honey amplifies the wine note without overwhelming the mild goat character.
Video represents style and type of cheese - may not be an exact match in all cases.
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Hand-cut to order the day it ships. Packed cold for overnight delivery.
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