Murcia is a region in Spain known for producing a variety of goat's milk cheeses, notably Murcia al Vino, which is bathed in red wine during aging. This process imparts a distinctive flavor and color to the rind. The cheese itself is firm, creamy, and slightly sharp, popular for its unique wine-infused taste.
What is Murcia Cheese?
Murcia cheese, also known as Queso de Murcia, is made in the Murcia region of southeastern Spain using goat’s milk from the Murciano-Granadina breed. It received PDO (Protected Designation of Origin) status from the European Union in 2001. This designation protects the cheese production of 186 livestock farms, which house 66,000 milking goats and produce 4.9 million gallons (18.6 million liters) of milk per year. About one-seventh of this milk—approximately 700,000 gallons (2.6 million liters)—is used to produce nearly 90,000 pounds (41,000 kilograms) of Murcia cheese.
Production
Murcia cheese is made by coagulating pasteurized milk at 86–93°F (30–34°C) for 45–60 minutes using animal rennet. After the curd forms, it is cut and placed into molds. The cheese can be consumed fresh or ripened after aging for 21 days at a temperature of 48–55°F (9–13°C) with a relative humidity above 80 percent.
Characteristics
Murcia cheese has a cylindrical shape and is sold in three sizes: 1.1, 2.2, and 3.3 pounds (0.5, 1, and 1.5 kilograms). The smallest size is sold after 30 days of ripening, while the others are sold after 45 days. The cheese has a smooth, thin rind and a firm, compact interior with a creamy and elastic texture. It has a pleasantly acidic and slightly salty taste with a delicate goaty aroma.
Serving Suggestions
Murcia cheese is versatile and can be used in various dishes. It is often grilled or used in cooking desserts and salads. It pairs well with light wines and is a delightful addition to any cheese board.
Key Facts About Murcia Cheese
Country of Origin | Spain |
Specific Origin | Murcia region, southeastern Spain |
Certification | PDO (2001) |
Milk Type | Goat’s milk |
Milk Treatment | Pasteurized |
Rind | Smooth, thin |
Texture | Firm and compact |
Flavor | Pleasantly acidic, slightly salty |
Aroma | Delicate goaty |
Forms | Cylindrical, sizes: 1.1, 2.2, and 3.3 pounds (0.5, 1, and 1.5 kilograms) |
Age | 21 to 45 days |
Rennet Type | Animal |