🧀 Queso de Murcia al vino
Also known as: Murcia wine cheese, Murcian wine cheese
Queso de Murcia al vino is a Spanish PDO cheese from the Region of Murcia, made from Murcian goat's milk and bathed in red wine while maturing, which gives it a maroon-violet rind.
Queso de Murcia al vino is a Spanish cheese with a Protected Designation of Origin (PDO) from the Region of Murcia in south-eastern Spain. The area covers all municipalities of the province of Murcia, and milk production, cheesemaking and maturing must all take place there.
Milk. Full natural milk from Murcian goats kept on farms in the area; minimum fat 4.7%, protein 3.4%.
Method. A full-fat pressed cheese with a washed, uncooked curd. During maturing the cheeses are turned, washed and bathed in red wines produced in the Region of Murcia and covered by its recognised geographical indications, including Monastrell. Tannins, polyphenols and anthocyanins from the wine give the rind its colour and taste. Cheeses of 500 g or less mature for at least 30 days.
Look and taste. A cylinder weighing 300 g to 2.6 kg, up to 190 mm across and 100 mm high. The rind is smooth, fine and maroon-violet, smelling of red wine or a wine cellar. The paste is firm, elastic, creamy and matt white, shading from ivory to yellowish-brown in the most cured cheeses. Acidity fades with age while saltiness and flavour grow stronger. Dry matter fat is at least 45%.
Labelling. Labels carry the words Protected designation of origin or PDO 'Queso de Murcia al vino', and each cheese bears a secondary label of the control body with the PDO logo.
Facts
| Raw material | Murcian goat's milk 2 |
|---|---|
| Country | Spain |
| Region | Region of Murcia |
| Duration | At least 30 days for cheeses up to 500 g 2 |
| Legal basis | EU PDO, PDO-ES-0204 1 |
How it connects to Cheese
🧀 Queso de Murcia al vino → kind of → 🧀 Semi-hard cheeses → kind of → 🧀 Cheese
Links
- Made from which milk
- 🥛 Goat's milk
- Part of
- 🧀 Semi-hard cheeses, 🏷️ Protected cheese names, 🇪🇸 Spanish cheeses
- Similar and different
- 🧀 Queso de Murcia
Frequently asked questions
Why is the rind of Queso de Murcia al vino purple?
During maturing the cheese is bathed in red wine from the Region of Murcia; tannins, polyphenols and anthocyanins from the wine give the rind its maroon-violet colour.
What milk is Queso de Murcia al vino made from?
Full natural milk from Murcian goats kept on farms in the province of Murcia.
How long is it matured?
Cheeses of 500 g or less mature for at least 30 days.
What to read next
- 🥛 Goat's milk — Close to cow's milk in its main values; smaller fat globules and a characteristic “goaty” taste.
- 🧀 Queso de Murcia — Queso de Murcia is a Spanish PDO cheese made from Murcian goat's milk in two types: fresh, rindless and marked by esparto matting, and cured, matured for at least 120 days.
Similar
🧀 Queso Ibores · 🧀 Queso de Acehúche · 🧀 Formatge Garrotxa / Queso Garrotxa · 🧀 Queso Palmero / Queso de la Palma · 🧀 Queso Majorero · 🧀 Queso Los Beyos
ℹ️ Dairy products contain lactose and milk proteins: if you are lactose intolerant or allergic to milk protein, ask a doctor.
Sources
- eAmbrosia — Queso de Murcia al vino (PDO-ES-0204)
- Amendment application and single document, Queso de Murcia al vino — OJ C 326/11, 12.11.2013