This cheese encouraged me to open a cheese shop. This semi-firm pasteurized goat treasure from Spain's Mediterranean coast is cured for 48-72 hours in Doble Pasta red wine. The paste remains nearly pure white as the rind absorbs a lovely violet hue. The paste is sweet and smooth, delicately grape-y, with a gentle, pliable texture and mild fruit flavor. A D.O.P cheese, it pairs well with medium fruity reds. And you have to love the name.