A moist, pasteurized goat’s milk cheese made in the Murcia region of Spain, with a mild, tangy taste. While the rounds of cheese are maturing, they are immersed twice in red wine, which gives the rind a red colour.
The rind is inedible (sadly, after soaking up all that wine.)
In America, you may see it sold as “The Drunken Goat.”
A relatively recent cheese, invented by Enric Canut.
Received European PDO status in 2002.