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Queso de Murcia
About Queso de Murcia
Queso de Murcia is a traditional Spanish cheese made exclusively from the milk of Murcian goats. It is produced in the Murcia region and comes in two varieties: "Queso de Murcia fresco" (fresh) and "Queso de Murcia curado" (cured). The fresh variety is a soft, lightly pressed cheese with a white, elastic texture and a mild, slightly sweet flavor. The cured variety is firmer, with a smooth rind, a white-to-ochre body, and a complex flavor profile featuring lactic, animal, and vegetal notes. The cheese is made using traditional methods, including manual or mechanical molding, brining, and aging. Murcian goats are known for their high-fat milk, which contributes to the cheese's richness. The cheese must be produced and matured within the Murcia region, following strict regulations.
Key Facts
| Country of Origin | Spain |
| Specific Origin | Murcia region |
| Protection | PDO (2001) |
| Milk Type | Goat’s milk |
| Fat Content | Minimum 45% of dry matter |
| Rind | None (fresh) / Hard, smooth (cured) |
| Texture | Soft and elastic (fresh) / Firm and compact (cured) |
| Flavor | Mild, slightly sweet (fresh) / Persistent, lactic, with vegetal and roasted notes (cured) |
| Aroma | Low intensity (fresh) / Medium to high intensity with lactic and animal notes (cured) |
| Colors | White (fresh) / White to ochre (cured) |
| Forms | Cylindrical |
| Age | Not aged (fresh) / Minimum 60-120 days (cured) |
What is Queso de Murcia?
Murcia cheese, also known as Queso de Murcia, is made in the Murcia region of southeastern Spain using goat’s milk from the Murciano breed. It has Protected Designation of Origin (PDO) status, ensuring that both milk production and cheesemaking take place within the defined geographical area. The cheese comes in two varieties: "Queso de Murcia fresco" (fresh) and "Queso de Murcia curado" (cured). Fresh Murcia cheese is soft, moist, and elastic, while the cured version is firm, compact, and becomes more brittle with aging.
Production
Murcia cheese is made from pasteurized goat’s milk that meets strict quality requirements. The milk is coagulated at 86–93°F (30–34°C) using animal rennet. After curd formation, it is cut, drained, and placed into cylindrical molds by manual or mechanical means. Fresh Murcia cheese can be consumed immediately, while the cured variety undergoes a maturation process of at least 60 days, with some cheeses aging up to 120 days or more at controlled temperatures and humidity.
Characteristics
Murcia cheese has a cylindrical shape with slightly curved or straight sides. The fresh variety has a smooth, white, elastic body with no rind, while the cured version has a hard, dry rind that varies in color from waxen yellow to ochre, sometimes with natural mold spots. The texture of fresh Murcia cheese is tender and moist, whereas the cured version is firmer, with small, unevenly distributed holes. The flavor evolves with aging—fresh Murcia cheese has a mild, slightly sweet taste with fresh lactic aromas, while the cured version has a more persistent taste with buttery, nutty, and roasted notes.
Serving Suggestions
Murcia cheese is highly versatile. The fresh variety is ideal for salads, sandwiches, and light dishes, while the cured version pairs well with cured meats, nuts, and full-bodied wines. Both types can be enjoyed on a cheese board or incorporated into various traditional Spanish recipes.
