Drunken Goat

drunken goat 2

Drunken Goat is a most unusual goat cheese.  So you ask, “What’s with the name?” Perhaps you have images of goats weaving about the pasture, teetering, perhaps sparring, and maybe snoozing on their backs with hooves in the air pointing to azure blue skies. But just to clear the air, neither wine, nor any other form of spirit is fed to the goats. The name is a figurative one, referring to the manner in which this goat cheese soaks up the sumptuous red wine in which it’s bathed. Drunken Goat comes from the Murcia region of Spain, which is famous for its Doble Pasta wine as well as its excellent goat’s milk. The milk used to make this cheese comes exclusively from Murciana goats. It is high in both fat and protein, giving this cheese its amazing creaminess. Drunken Goat is aged for a short period of time before being immersed in the Doble Pasta wine for 72 hours or so. The result not only adds flavor to the cheese, it also imparts an incredibly stunning violet color to the rind. Usually rinds are various shades of brown or cream, sometimes with moldy patches of blue. It is definitely unique for a cheese to have such a brilliantly colored, violet rind. Some have likened the hue to the fiery sunsets seen in the region where it is made. After the cheese has had its luxury Doble Pasta bath, it’s then aged for an additional 75 days to allow full maturation and intermingling of the cheese and wine flavors.

TASTING NOTES

The Doble Pasta wine, which once bathed your Drunken Goat, is a young wine with pronounced flavors. It gives the cheese both its color and its flavor. You can expect to smell the aroma and taste the wine in the finish of the cheese. The flavor begins mild and oh-so-creamy, but finishes with a wonderful tangy sweetness and a fruity, luscious, grapey aroma. Serve it with desserts or as an appetizer.  Pairs with medium fruity red wine, chorizo, almonds and olives. Try using this cheese in your next grilled cheese with a little tapenade.

Cheese Type: Semi-soft

Milk Type: Goat

Rennet: animal

Age: 75 days

Origin: Spain

Region: Murcia

drunken goat crostini

Fig and Drunken Goat Crostini:

By Jamie Oliver

  • 1/2 baguette, sliced at a diagonal, 1/2″thick
  • olive oil
  • 1 pint of figs, washed and stemmed
  • 3 Tablespoons creme fraiche
  • 1 egg yolk
  • 1/2 teaspoon dry mustard powder
  • 3/4 cup shredded drunken goat cheese (or manchego, or campo)
  • salt and pepper
  • drizzle of vegetarian worcestershire sauce, or balsamic vinegar
  • finely chopped rosemary, or thyme

Directions:

  • preheat the broiler. drizzle a bit of olive oil and a sprinkle of salt on the sliced bread, and toast under the broiler very slightly on both sides. cover a baking sheet with foil, and place or arrange the toasts on it.
  • thinly slice up all the pretty figs – each toast will use 3-4 slices. quarter the rest of the figs and scoop out their guts. spread these on the toast.
  • mix together the creme fraiche, egg, mustard, and shredded cheese. season with salt and pepper. spread this mixture on the toast, covering it completely to the edges. broil the toasts until the cheese is bubbly and dark golden. remove the toasts from the broiler and let cool slightly. top each toast with a few sliced figs and a pinch of rosemary.

there’s enough cheese sauce in this recipe for at least a dozen small toasts. depending on how stingy you are with it, you could get up to 20.

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Filed under Artisan Cheese, Chef Lippe, Drunken Goat, Drunken Goat Crostini, figs, goat cheese

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