Thanks to a global marketplace, Utahns can enjoy many cheeses from around the world. This week we explore: Drunken goat cheese from Spain or queso de cabra al vino.
What it is • A pasteurized goat’s milk cheese from Jumilla in the region of Murcia, Spain. This semi-firm cheese is soaked in red wine made from monastrell (mourvedre) grapes for up to 72 hours. The interior paste stays ivory white while the edible rind takes on a purplish-violet color. The taste is sweet and fruity along with a creamy texture. This is a great cheese for goat milk novices.
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