Queso de Murcia al vino 
Queso de Murcia al vino is a fatty goat's milk cheese from the province of Murcia in south-east Spain, with a Protected Designation of Origin. It is made from unpasteurized milk of Murcian goats, and its rind is washed in local red wine while it matures, which turns it purplish red.
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Key Facts
| Country of Origin | Spain |
| Specific Origin | Murcia |
| Protection | PDO (2001) |
| Milk Type | Goat’s milk |
| Milk Treatment | Raw |
| Fat Content | Minimum 45% of dry matter |
| Moisture Content | Minimum 55% dry matter |
| Rind | Maroon-violet, smooth, fine, without cracks |
| Texture | Firm, elastic, uniform, creamy, unctuous |
| Flavor | Low-to-medium intensity, persistent |
| Aroma | Average-to-low intensity, lactic, animal (goat), wine cellar notes |
| Colors | Matt white to ivory, turning yellowish-brown with aging |
| Forms | Cylinders of 400 g (14 oz), 1 kg (2.2 lb), or 2 kg (4.4 lb) |
| Age | Minimum 30 days for 500g or smaller pieces |
| Rennet Type | Animal |
| Also Known As | Murcia al vino |
What is Queso de Murcia al vino?
Queso de Murcia al vino comes from the province of Murcia in the south-east of Spain and holds a Protected Designation of Origin. The milk may only come from Murcian-breed goats in registered herds, and it is used unpasteurized. The words al vino point to the red wine that washes the rind during maturation.
The goats are milked daily. After filtration the milk is warmed to 30 to 34 °C (86 to 93 °F) and curdled with an animal enzyme or another authorised agent. Coagulation runs 40 to 60 minutes, then the curd is cut into grains of 6 to 8 mm (0.24 to 0.31 in), washed, and 15 percent of the whey is drawn off and replaced with water. The curd is heated a further 3 to 5 °C, worked lightly, moulded plain and pressed for 2 to 4 hours until the pH is right, then salted in brine for up to 20 hours.
Small pieces mature for at least 30 days and larger ones for at least 45, and during that time the cheeses are dipped several times in red wine from the region. The rind ends up smooth, thin and purplish red, sometimes with an indented criss-cross pattern on the faces. Inside, the cheese is white to light cream, compact and elastic, with a few small cavities. The wine colour stops at the rind. The flavour is creamy and agreeable with a slight saltiness, and the aroma is mild.
It is sold in cylinders of 400 g (14 oz), 1 kg (2.2 lb), or 2 kg (4.4 lb). Like other firmer Spanish cheeses, it is eaten sliced as a snack with beer or wine, or served with fruit or nuts as part of a meal.
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