Queso de Murcia al Vino

A pressed, washed, uncooked fatty goat's-milk cheese produced exclusively in the province of Murcia from the milk of Murciano-Granadina goats. Its defining characteristic is a rind washed in red wine, which produces a maroon-violet colour. The cheese is registered as a PDO under file number PDO-ES-0204 and eAmbrosia identifier EUGI00000013513.

About this designation

Queso de Murcia al vino is a fatty, pressed, washed and uncooked cheese made from the full natural milk of Murciano-Granadina goats raised on livestock farms within the defined geographical area, which comprises all municipalities of the province of Murcia in south-eastern Spain. Milk used in production must meet minimum analytical thresholds: protein at 3,4 %, fat at 4,7 %, total dry extract at 13,4 %, and a minimum pH of 6,5. After maturation, the cheese must contain a minimum of 45 % fat in dry matter, a minimum of 32 % protein in dry matter, and a minimum dry matter of 55 %. The rind is firm, smooth, and maroon-violet in colour, resulting from the red wine bath that is the designation's defining production step. The body is firm and elastic, with a uniform, creamy, unctuous texture. The cheese is cylindrical, with a maximum diameter of 190 mm and a maximum height of 100 mm, and weighs between 300 g and 2,6 kg. All stages of milk production, cheese-making, and maturation must take place within the defined geographical area. Every cheese must bear a secondary label issued by the control body of the Consejo Regulador de la DOP Queso de Murcia al vino, carrying the PDO logo and attached so that it cannot be reused. The designation was registered as a PDO on 6 September 2001 and is recorded in the EU register under file number PDO-ES-0204 and eAmbrosia identifier EUGI00000013513.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 6 September 2001 under file number PDO-ES-0204 (eAmbrosia: EUGI00000013513).
• The specification permits only the milk of Murciano-Granadina goats from farms within the province of Murcia; no other breed is permitted.
• The rind's maroon-violet colour results from a red wine bath, a practice documented in the region and described in the specification as distinguishing this cheese from all other cheeses produced in Spain.
• Each cheese must carry a non-reusable secondary label issued by the Consejo Regulador de la DOP Queso de Murcia al vino bearing the PDO logo.

Tasting notes

Murcian goat's milk pressed cheese DOP, distinctively rinsed/bathed in Doble Pasta red wine during aging. Distinctive deep purple-red wine-stained rind, ivory paste, semi-firm to firm texture, balanced goat-milk flavor with subtle wine-tannin influence — visually striking, increasingly popular cheese.

HoReCa use

Tabla de quesos visual showpiece; pairs with Murcian and La Mancha reds.

Packaging

• wheel-full-700g-2kg
• wedge-vacuum-200g