Purple cheese may seem like a gimmick, but it is not. This Buenalba cheese is an artisan goat’s milk cheese soaked in Tempranillo red wine. This gives it a gorgeously deep violet hue, and a sweet fruity scent. The Buenalba Goat’s Milk with Tempranillo was matured for 12 months, and has a texture similar to Manchego, and a flavor that combines smooth berry notes with the taste of aged goat’s milk. It’s delicate and tangy, with a hint of sweetness. If you enjoy Murcia Al Vino cheese, you will enjoy this.
Other cheesemakers just soak their cheeses in wine, or sprinkle rosemary or pimentón on the outside (smoked paprika). But Buenalba cheeses are unique in that they incorporate wine and herbs straight into the cheese, resulting in a stunning presentation and a delectable, approachable flavor profile. All of the cheeses are created by the Alvarez Valera family, who personally supervise the animals to ensure the best possible freshness and quality. With decades of experience and an emphasis on quality all-natural cheeses, the family has been running the business for four generations.
Pair with Spanish red wines like Tempranillo, Ribera del Duero, or even Cava.
Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels—and prevents the formation of mold. Once opened, they should not be kept in their original packaging. Hard cheeses should ideally be wrapped in cheese paper after opening. An alternative is to wrap them tightly in parchment paper to allow them to breathe. Moisture is not as big a problem for hard cheeses as it is for other kinds, but don’t forget to write up a label with the date you first opened the package and to replace the parchment paper every time you open the cheese. Kindly pay attention to the best before date label when you receive your cheese. Consume prior to the date indicated.