Welcome to the world of Murcia al Vino PDO, a journey of taste that begins in the sun-drenched coastal region of Murcia, Spain. Here, in this arid yet fertile landscape, Murciana goats graze, their rich, high-fat milk forming the heart of this exceptional cheese.
The Legacy of Murcian Cheesemakers
For generations, Murcian cheesemakers have perfected the art of creating this unique wine-washed goat’s milk cheese. Drawing from the protein- and fat-rich milk of Murciana goats, they’ve crafted a cheese that stands apart. Yet, only a few dedicated producers continue this tradition, preserving the legacy of Murcia al Vino PDO.
The Wine-Soaked Secret
What sets Murcia al Vino PDO apart is its distinctive production process. This cheese is bathed in Doble Pasta wine, a local treasure made from the Monastrell grape. Originally, young cheese wheels were soaked early in the aging process, but this led to fissures. Today, the cheese is expertly soaked towards the end of its 75-day aging period, ensuring a perfect balance of flavors and textures.
Tasting Notes
Prepare to be enchanted by the floral and fruity notes from the edible rind, enveloping a creamy, mild cheese that defies the usual expectations of goat cheese. The result? A smooth, violet-colored rind encases a strikingly white interior, offering a semifirm, dense, and smooth texture that remains supple. The flavors are mild, sweet, and fruity—an adventure for your taste buds.
Perfect Pairings
To fully appreciate Murcia al Vino PDO, pair it with a medium-bodied red wine. Serve it alongside fig cakes or drizzle it with orange blossom honey for a truly indulgent experience.
Embark on a taste adventure with Murcia al Vino PDO, and discover the rich heritage and exquisite flavors of this remarkable cheese.
Participating Retailers
We’ve teamed up with independent retailers around the country to highlight Murcia al Vino PDO. Find a shop near you to try some for yourself!
Market Hall Foods
5655 College Avenue Suite 201
Oakland, California
The Spanish Table
130 Clement Street
San Francisco, California
Paradise Pantry
222 East Main Street
Ventura, California
Agnes Restaurant and Cheesery
40 West Green Street
Pasadena, California
Cheese Plus
2001 Polk Street @ Pacific Ave
San Francisco California
Venissimo
2650 Via de la Valle
Del Mar, California
St Killians Cheese Shop
3211 Lowell Boulevard
Denver, Colorado
St James Cheese Company
UPTOWN
5004 Prytania Street
New Orleans, Louisiana
WAREHOUSE DISTRICT
641 Tchoupitoulas Street
New Orleans, Louisiana
Curds and Co
288 Washington Street
Brookline, Massachusetts
The Cheese Shop
29 Walden Street
Concord, Massachusetts
The Cave
44 Main Street
Gloucester, Massachusetts
Dolcetto Cheese & Specialty Goods
33041 Grand River Avenue
Farmington, Michigan
Babcock & Miles
105 12th Street W.
Red Lodge, Montana
Orrman’s Cheese Shop
224 E 7TH Street
Charlotte, North Carolina
Greene Grape Provisions
767 Fulton Street
Brooklyn, New York
DiBruno Bros.
RITTENHOUSE SQUARE
1730 Chestnut Street
Philadelphia, Pennsylvania
WAYNE
375 W. Lancaster Avenue
Wayne, Pennsylvania
Skagit Food Coop
202 South First Street
Mount Vernon, Washington
West Seattle Thirftway
4201 SW Morgan St.
Seattle, Washington
What is PDO?
Awarded by the European Union, PDO—Protected Designation of Origin—means that a cheese is made in a specific place, by specific, time-honored methods. The standards for Murcia al Vino PDO, which includes every aspect of the cheesemaking process—from what the animals are fed to how and where the cheese is aged—are enforced by a consortium, the Consejo Regulador de las DOP Queso de Murcia y Queso de Murcia al Vino. For cheesemongers and consumers, the PDO seal is a guarantee of authenticity.
How It’s Made
In the dry, sub-tropical climate of the Murcia region, Murciana goats graze freely on native grasses and plants; their diet is supplemented with olive branches, legumes and grains. The goats are milked once a day, and it takes nearly five gallons of their milk to produce one wheel of Murcia al Vino PDO. The cheese is aged for a minimum of 45 days, and then soaked in the wine for 72 hours to give the wheels their characteristic plum-colored rind.
Murcianas can produce about 600 kilograms (1,320 pounds) of milk per lactation cycle. While these numbers are not as impressive as those of their American relative, the La Mancha produces about 1,700 pounds of milk per lactation, the Murciana is still the best milk-producing goat in Spain and one of that country’s most popular breeds. With an average of 5.3 percent fat content and 3.4 percent protein, the Murciana’s milk is well suited to cheesemaking.
Create a Murcia al Vino PDO cheeseboard
One of the most popular cheeses in Spain, Murcia al Vino PDO is especially beautiful on a cheese plate. The deep burgundy rind offers a striking contrast to the bone white interior, and it should be sliced so that each piece includes some of the rind.
- Valencia Orange Jam
- Caramelized Pecans
- Spanish Olive Medley
- Chorizo
- Ines Rosales Crisps
- Grapes
Watch the Virtual Counter Culture
Murcia al Vino PDO
Murcia al Vino PDO cheese is made in Jumilla, Spain. A pleasantly acid aroma and low salty 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 soft, creamy and elastic. Murcia al Vino PDO is the only European goat cheese soaked in red wine.
