Dan Myers

"When combined with elbow macaroni, white Cheddar, Tabasco, nutmeg, Worcestershire sauce, and dry mustard, the finished product is creamy, tangy, a little spicy, and worthy of cultish devotion."

Trevor Felch

"Eyes open on the first bite (thank you, Tabasco) and open even more when you taste a Spanish goat cheese called Murcia al vino."

Tabelog

"Blended with sharp Cheddar, Tabasco, fresh nutmeg, dry mustard and Worcestershire, it brings an orchestra of contrasting players (heavy, salty, sharp, nutty, tart, spicy) that all play in tune."

Justine Sterling

"The Best Mac and Cheese in the U.S.: Blue Plate - The semifirm goat cheese he uses comes from Murcia, Spain; it’s cured in red wine for two months, which accounts for the import’s funny name and slightly fruity, tart flavor."

Eva Frye

"The tang of goat cheese is the first to hit you, followed by the warm acidic punch of Tabasco. Although it was my third tasting of the day, I almost finished the entire bowl, served bubbling hot in a terra cotta cazuela."

Mireille Schwartz

"Chef Cory Obenour’s Macaroni and “Drunken” Goat Cheese recipe for Blue Plate is so spot-on that it hasn’t changed in the 13 years it’s been on the menu!"

Jessica Adamiak

"America's Best Mac and Cheese: Blue Plate - The star ingredient is “Drunken” Goat Cheese, cured in Spanish red wine for two months. To offset their cheesy indulgence, patrons can pair the mac with a side of fresh local vegetables."

Maria C. Ascarrunz

"Hot damn, is all I can say, to a bowl of browned noodles and melty, creamy, drunken Spanish goat cheese. So much for not making pigs of ourselves."