Drunken Goat® Cheese
No, the goats weren't drunk. This all natural, semi-soft cheese from Spain's Murcia region gets its name from a process in which the cheesemakers immerse it in the local Doble Pasta wine for three days before aging it for 75 days. The result is a deep violet rind and a cheese with a rich, creamy texture and a mild yet tangy flavor. A dramatic addition to any cheese plate.