/ / Gourmet Foods International | The Drunken Goat Wedge

Gourmet Foods International | The Drunken Goat Wedge

This semi-firm goat cheese is made in Spain and cured in Doble Pasta red wine. A 1 oz serving has 7 g saturated fat.

Seed-oil freeNo added sugarNo artificial dyesNo artificial flavorsNo natural flavorsNo synthetic preservativesNo added nitritesNo phosphatesContains dairy
$16.50 lowest price at Athens Cooks
Price and stock checked Oct 29, 2026
Key nutrition facts
110caloriesPer serving · 1 oz (28 g)
Protein
6g
Fiber
—
Added sugar
—
Sodium
170mg
Saturated fat
7g▼
▲ raises the score · ▼ lowers it · From the product label
Ingredients: pasteurized Murciana goat's milk, salt, calcium chloride, rennet, cheese cultures
70 / 100
Good Scored automatically
Weighted as dairyHigh confidence · Scored on 9 of 11 inputs, 2 claims verified
Nutrition · counts 30%50
Ingredients · counts 20%100
Processing · counts 15%62
Sourcing · counts 20%75
Transparency · counts 15%72
Why it scores 70
Nutrition 50 · Compared with other cheeses: more saturated fat (7 g); no added sugar per 1 oz
Ingredients 100 · 5 ingredients; no added sugar, seed oils, dyes or flagged additives
Processing 62 · Semi-firm cheese cured in red wine for 48 to 72 hours
Sourcing 75 · Made in Spain and cured in Spanish red wine; raising practices aren't stated
Transparency 72 · Complete ingredient list and Spanish origin; no raising details
Evidence behind the Ingredients deductionsNone: no added sugar, seed oils, dyes, sweeteners or flagged additives were found.
Scored Oct 20, 2026 · Scoring guide v3.1 · Updated Oct 20, 2026 · See what changed

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Ingredients
Pasteurized Murciana goat's milk Salt Calcium chloride Rennet Cheese cultures
5 ingredients
Sourcing

Origin not disclosed on the product page.

AdditivesNo additives found

No additives, added sugars, seed oils or flavourings found in the ingredient list.

Matched from the ingredient list. Risk levels summarise findings from EFSA, the FDA, IARC and published studies; they explain a concern, not a diagnosis.

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