The Three Goats: Drunken, Naked, and Smokin

The Three Goats: Drunken, Naked, and Smokin

Leave it to Spain to produce goat cheeses that taste incredible and come with names you can’t ignore. Drunken Goat, The Naked Goat, and The Smokin’ Goat may sound playful, but each one reflects a distinct regional style and a serious commitment to craft.

Drunken Goat: Where Cheese Meets a Wine Bath

Drunken Goat—Murcia al Vino—is a DOP standout from southeastern Spain, made with Murciana goat’s milk and soaked in deep, concentrated doble pasta red wine. The result: a purple rind, a bright white interior, and a creamy, semifirm bite that’s fruity, mellow, and far less “goaty” than skeptics expect. Even the rind is fair game, offering just a soft hint of wine.
Producer: Central Quesera Montesinos

The Naked Goat: Spain’s Bare-Essentials Charmer

Light, sweet, and easygoing, The Naked Goat uses the same high-quality Murciana milk but ages for about six months to develop a mild flavor and smooth finish. It’s a welcoming entry point for new goat-cheese shoppers and shines in anything that calls for a clean melt.
Producer: Central Quesera Montesinos

The Smokin’ Goat: Island Smoke, Spanish Style

The Smokin’ Goat hails from Fuerteventura in the Canary Islands and leans on naturally rich Majorero goat’s milk for its creamy, elastic texture. After a short aging period, it’s smoked over beech wood, giving it warm, toasty notes that play beautifully with the milk’s sweetness. That patterned rind? A nod to the palm-leaf molds once used on the island. Great on sandwiches, in pasta, or folded into omelets.
Producer: Grupo Ganaderos de Fuerteventura