The Drunken Goat is a Spanish semi-soft, creamy goat. She gets her name from the fact that the rind is washed in red wine, and some of that flavor sinks into the cheese, giving it a fruity, fresh taste. The cheese itself is a pure and blinding white.
Category Archives: Spanish
Cow, sheep, and goat from Spain. Like Manchego, the Campo goes wonderful with Mebrillo paste or honey. He also pairs well with thinly sliced Jamon Serrano, or a full bodied red wine.
The name always reminds me of the Count from Sesame Street, “Aha! I am de CAMPO del MONtalbaaahnnn! Howww many pounds would you like??”
Mi Amor, Mi Corazon, Mi Vida!
Leonora is hands-down one of my favorite goat cheeses of all time. Creamy and cakey, strong, earthy, she approaches the ideal in a goaty goat cheese. She’s Castilian, from the dry, arid hills northwest of Madrid and she has a lemon finish and a tangy rind with a bit of an after-kick.