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Murcia al Vino Cheese PDO

 

Description

Pressed, washed, uncooked cheese made from Murcian goat´s milk and cured for a minimum of 45 days for large cheeses and 30 days for small ones. Macerated in red wine during ripening to give the rind the characteristic color and aroma. A pleasantly sharp aroma and unsalty flavor. The red wine in which the cheese is soaked during ripening gives a flowery aroma and a pleasant aftertaste with reminiscences of goat’s milk and cream. The texture is creamy and elastic. The pate is semi-soft with small eyes, ivory white, slightly acidic and creamy to taste. On the outside, the rind appears purple, characteristic of red wine baths during maturation. As with other Spanish cheeses, Queso de Murcia is eaten with beer or wine or as a part of meal with fruits & nuts.

 

Pairing

Best combined with young, fresh white wines or Rioja Spanish red wines.

 

Sensorial

Firm and elastic texture with a mild to medium taste. Light wine bouquet.

 

 

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Description

Best combined with young, fresh white wines or Rioja Spanish red wines