Cabra Romero


When mastering your region's local traditions just isn't enough. Cabra Romero is made by Lorenzo, our producer of choice for the Murcian favorite Cabra al Vino (drunken goat) cheese. This relatively new production riffs on the popularity of herb-crusted cheeses from the mountainous region; in the final days of aging, the naturally sweet pasteurized goat cheese is rubbed with a fair quantity of rosemary and lard. Topping off a naturally tangy and slightly tart aged goat's milk cheeese, the essence of the herb permeates and complements the Cabra Romero - with a fruity, deep red wine, a harmonious accord is struck.

Just the Facts

Milk Type
Rennet Type
2-4 months

Pour a glass of...
  • Chianti

    Chianti is named for a region in Italy, and is actually made from a blend of grapes (mostly Sangiovese). This dry, medium-bodied wine has a distinct herbal quality (think rosemary and oregano) with flavors of dried plums and cherries.

    Pair with: An herb-crusted cheese like Hudson Flower or a Tuscan Pecorino.

  • Pinot Grigio

    A lighter, crisper white wine. Tends to be refreshing and fruity, with aromas of stone fruit, peach, quince, and lemon.

    Pair with: Creamy goat or mixed milk cheese with a crisp acidic element. La Tur or Brunet are great alongside the fruit-tart flavors of the wine.

  • Strong Beers

    Barleywine, Old Ale, Strong Ale, Scotch Ale

    Big and intense, with an alcohol punch to match, don’t underestimate any of these guys. Flavors will favor the malty side of the spectrum, with dark fruit, leather, and tobacco notes common. You will taste the booze. And it will be delicious.

    Pair with: A cheese equally big in flavor. Dunbarton Blue has subtle bluing and a savory-sweet gouda flavor that will be a perfect match for these tough brews.