Mitica® Drunken Goat®
After curing in a traditional style of Spanish red wine, Mitica® Drunken Goat® cheese not only develops its unique fruity flavor but also a remarkable color contrast. The milky sweet, smooth paste retains its bright white color while the rind takes on a rich, violet hue that echoes the distinct grape notes that bloom from the cheese. Keep the juxtaposition going and pair this semi-firm, pasteurized goat cheese with a mix of sweet and salty: Candied Walnuts and Charlito's Cocina Sliced Cerveza Seca.
Unless noted otherwise, Murray's cheeses sold by the lb ship in multiple 0.5 lb increments. To request a whole wheel, please contact the Murray's team at firstname.lastname@example.org at least 72 hours prior to your desired ship date.
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Just the Facts
Cabernet SauvignonFull-bodied with no shortage of flavor. This grape is grown in almost every climate, which means lots of diversity across bottles.
Old World Cabernet: Earthy with aromas of leather, hay, and dark dried fruits. Sometimes a hint of eucalyptus or violet.
Pair with: Cheese with flavor that can stand up to this big wine. Alpine style cheeses like Comte or Challerhocker and some sweeter blues like Bleu d’Auvergne would make a good match.
New World Cabernet: Characterized by bold oaky flavors and high levels of tannins. These wines are about as full-bodied as you can get, very jammy with flavors of reduced fruit.
Pair with: Sweet clothbound cheddar or a Grana style cheese like Parmigiano Reggiano or Podda Classico.
Scotch WhiskeyScotch whisky is every bit as diverse, intricate, and nuanced as cheese, so it helps to know which whiskies go best with which cheeses. Unique and complex, the sweetness can enhance the caramel and toffee notes for which cheese is so beloved.
TempranilloMedium-bodied with flavors of cherry, as well as some cranberry which lends bright acidity. Cinnamon and clove spices, and earthy, leathery flavors balance things out.
Pair with: Sheep’s milk cheese like Malvarosa or Pyrenees Brebis, flavored cheese (truffles, herbs, or spices), and younger leaf-wrapped cheeses with some funk.