Spanish Cheese Murcia al Vino
Murcia cheese au vin (on wine) is a Spanish cheese made with pasteurized goat’s milk from Murcia and Granada, and has a protected designation of origin. It is made in many municipalities in the province of Murcia and is one of the gastronomic symbols of the region.
Murcia cheese au vin (on wine) is cylindrical, fatty, with pressed, washed and uncooked paste. This Spanish cheese with its smooth and light bark, is washed twice with red wine of the region. It has a compact mass of ivory white, and creamy and elastic texture. The flavor of this Spanish cheese is semi-cured, sour and slightly salty, with aromas of fresh milky products, in particular butterfat, butter and goat milk. It is a cheese that can be served as tapas with olive oil and paprika.
For the preparation of this cheese, the wines used are only those produced exclusively in the region, which have designations of origin of Bullas, Yecla and Jumilla, being those precisely the best recommended to pair with the cheese. Flashes of fresh lactic scent (goat milk, butterfat/butter) may appear when tasting this delicacy.
With a Murcia cheese au vin (on wine) we can admire the light, garnet-purple smooth bark that results from the bathing in red wine during ripening. When cut the paste is matte white, with firm, creamy, elastic texture, melting without graininess. With a medium-low intensity odor, an aroma of red wine can be sensed in the outer zone of the bark. When tasted, a medium intensity but persistent, slightly acidic taste, which is unique among Spanish cheeses, with that fresh scent reminiscent of goat milk, butterfat and butter obtained from this natural food that is the milk of goats.