Drunken Goat - sometimes known as Queso de Cabra al Vinoade - is produced in the village of Jumilla in the Murcia region of Spain. Drunken Goat is a semisoft goat cheese made from pasteurized milk.
The most striking characteristic of Drunken Goat - and the attribute that gives it its name - is the fact that the cheese is soaked in Doble Pasta wine for 48-72 hours prior to aging.
The result is a smooth, violet-colored rind, encasing a startlingly white interior. The texture is semifirm, dense, smooth and creamy but typically remains supple.
Matured for about 75 days, Drunken Goat has a mild, sweet, and fruity flavors.