Cheese from Murcia in Wine
Which area of Spain is it typical?
- Autonomous region:
The Cheese from Murcia in Wine is an aged cheese, soft to semi-cured, which is made from the pasteurised milk of the 'Murciana' breed of goat.
Its most notable characteristic is that the exterior is receives wine baths. It is cylindrical, with smooth surfaces and straight edges. Each cheese weighs between 1 and 2 kg. Its external appearance is red in colour with dashes of green from the mould. These colours are due to the baths in red wine, normally from the Yecla or Jumilla regions. The inside is compact, smooth and well closed with an intense white colour and somewhat elastic. This cheese has a very light taste, not very salty, and slightly acid; very creamy and buttery, with a slight wine aroma. It is consumed as an appetiser, 'tapa' or dessert.
- Type of product:
- The production area comprises the whole of the Autonomous Region of Murcia.
- To drink with it:
- Young and crianza red wines, preferably from Yecla or Jumilla.
- Rich in calcium.