Mitica The Drunken Goat

Mitica The Drunken Goat Cheese

• Type: Semi-firm, pasteurized goat cheese.

• Origin: The Murcia region of southeastern Spain (specifically the town of Jumilla). It is a D.O.P. (Protected Designation of Origin) cheese, meaning its production is strictly regulated.

• Milk Source: Made from the pasteurized milk of local Murciana goats, a breed known for producing creamy, high-protein milk.

• Flavor Profile:

  • Mild, sweet, and smooth, which makes it incredibly approachable—even for those who typically dislike "goaty" cheese.

  • Features delicate fruity undertones from the wine bath.

  • The paste (the inside) is a bright, nearly pure white.

• Key Feature (The "Drunken" Part):

  • During its aging process (typically about 60 days), the cheese wheels are bathed for about 48–72 hours in Doble Pasta red wine, which is traditionally made from the local Monastrell grape.

  • This soaking process is what gives the cheese its unique, striking deep violet/purple rind, which is thin and edible.