Cabra al Vino

The name of this young goat cheese from the southeastern Murcia region translates as drunken goat (or more literally goat with wine). The cheese is soaked in the tannic doble pasta red wine for up to three days, resulting in a distinctive purplish rind. Inside, Cabra al Vino is pleasantly mild, smooth, and bone white, with a lovely hint of milk and fruit. I love serving it with sliced strawberries.