Description
The Queso de Murcia PDO is a cheese made from the milk of Murciana breed of goats.
Production Area
The production area of Queso de Murcia PDO covers all the municipal areas of the province of Murcia, and in the region of the same name in the south-eastern area of Spain.
Production Method
After filtering, animal rennet and other authorised enzymes are added to the milk. The curdling process takes place at a temperature slightly higher than that for the production of fresh cheese; and for the seasoned variety, the process of curdling is even longer. In the case of fresh cheese, the curd, after a light compression, is put into moulds with plait engraving. On the other hand, the seasoned cheese is put into moulds without engravings and compressed for 2-4 hours to give a harder consistency. Then the seasoning process occurs, followed by the salting, the dripping and the ripening (this last applied only to the seasoned variety).
Appearance and Flavour
Fresh Queso de Murcia PDO has a cylindrical shape and a variable size. The inside is compact when cut, lightly presses and not cooked, and has an intense white colour without holes. There is no rind but light, braidshaped incisions due to the mould. The taste is sweet. The seasoned variety has a cylindrical shape and a compact inside, slightly yellow with holes. It is saltier than the fresh cheese. The rind varies from waxy to ochre in colour.
History
Queso de Murcia PDO is a part of the ancient culinary tradition of the Murcia area, which involves the homemade production of cheeses and the rearing of Murciana goats which started at the end of the 19th century.
Gastronomy
Fresh Queso de Murcia PDO should be kept at a temperature not greater than 4°C. It is best kept in the least cold compartment of the refrigerator, protected by tin foil. It is served, simply sliced as tapas, an appetizer or it can be used as an ingredient in a wide range of tasty dishes. The soft variety can be lightly fried and served with a tomato sauce, it goes well with young, fruity rosé wines. The seasoned variety goes well with fullbodied wines with a hint of wood.
Marketing
The product is sold as Queso de Murcia PDO in both varieties: fresh and seasoned. The seasoned one can be sold after 60 days of maturation. It can be sold sliced, in specially sized trays, vacuumsealed or whole in weights of 300 gr, 1 kg or 2 kg.
Distinctive Features
The production area of Queso de Murcia PDO is mainly characterised by its dry and mountainous ground. The subtropical and Mediterranean climate with high temperatures, infrequent rain and little water resources create the particular vegetation of the area mainly composed by meadows, hedges and woods, all of which making up the principle diet of the goats.
