{"id":32323,"date":"2017-11-25T08:00:15","date_gmt":"2017-11-25T13:00:15","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=32323"},"modified":"2017-11-21T15:27:30","modified_gmt":"2017-11-21T20:27:30","slug":"cheese-day-drunken-goat","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-day-drunken-goat\/","title":{"rendered":"Cheese Of The Day: Drunken Goat"},"content":{"rendered":"

\"\"<\/a><\/p>\n

\n

Drunken Goat<\/h2>\n

\"\"<\/a><\/h2>\n

|Drunk-en-goht|<\/p>\n

Dressed in a party-ready, violet rind, <\/span>Drunken Goat<\/span><\/a> is likely to grab all the attention on your next cheese plate. This lovely goat\u2019s milk wheel owes its tint to a bath in Doble Pasta, an extra concentrated and high tannin wine made from the Monastrell grape. In picture-perfect contrast, the interior stays a startling white but gains a mild fruity flavor. Take a whiff and you\u2019ll find that the paste retains a flirty grape aroma.<\/span><\/p>\n

Drunken Goat, a version of Queso de Murcia DOP, is produced by Central Quesara Montesinos in the village of Jumilla in Spain\u2019s Murcia region. Though Murcian cheesemakers have been making versions of this wine-soaked wheel for years, only three or four producers of the DOP cheese remain today. To make the cheese, milk from <\/span>Murciana goats<\/span><\/a>\u2014known for a high protein and fat content\u2014is formed into wheels and aged for around 75 days. Towards the end of this aging process, the wheels take their Doble Pasta dip. <\/span><\/p>\n

Go gaga for grapes by pairing Drunken Goat with a medium-bodied red, especially one from Spain. An excellent snacking cheese, serve Drunken Goat with fig cakes for holiday festivities. Or for an unconventional pairing, try it with a <\/span>nut butter<\/span><\/a>. With Peanut Butter & Co.\u2019s Cinnamon Raisin Swirl, it\u2019s like an ultra-sophisticated PB&J.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Our cheese of the day is Drunken Goat. The cheese gets its boozy flavor and purple tint after being soaked in Doble Pasta\u2014 a high tannin wine\u2014for 2-3 days before aging. <\/p>\n","protected":false},"author":11,"featured_media":32330,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[15],"tags":[1883,1879,1882,1880,1881],"coauthors":[842],"class_list":["post-32323","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-iq","tag-doble-pasta","tag-drunken-goat","tag-monastrell-grape","tag-murcian-goats","tag-queso-de-murcia"],"acf":[],"yoast_head":"\nCheese Of The Day: Drunken Goat - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-day-drunken-goat\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cheese Of The Day: Drunken Goat\" \/>\n<meta property=\"og:description\" content=\"Our cheese of the day is Drunken Goat. 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