Also known as Queso de Cabra al Vino. The wheel of cheese has been "made drunk" by submerging it in a bath of Doble Pasta wine (Mourvedre grapes) for 72 hours, giving the rind a vivid purple hue. Mild, sweet, and fruity, it has a smooth, creamy, semi-firm texture. An excellent choice for goat cheese novices, as well as those who know they love the goat. Made of pasteurized goat's milk in the village of Jumilla, in Murcia, Spain.
Pairs very well with most Spanish red wines, fruit, charcuterie, green olives.