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Cheese from Spain, Region of Murcia
Whole milk of Murciano-Granadina goats is set with rennet at 30–34 °C. The curd is cut, part of the whey is replaced with water to wash it, it is rewarmed 3–5 °C and pressed 1–4 hours, then brined up to 20 hours. During at least 45 days of ripening at 9–13 °C the cheese is bathed in Murcian red wine, which dyes the rind maroon-violet.
| Whole milk of Murcian goats from registered farms | At least 3.4 % protein and 4.7 % fat; kept at 6 °C or colder in transport[murcia-oj2013] |
| Animal rennet or other approved coagulating enzymes | [murcia-borm2001][murcia-oj2013] |
| Water, to wash the curd | [murcia-borm2001] |
| Sodium chloride brine | [murcia-borm2001] |
| Red wine from the Region of Murcia covered by its geographical indications, such as Monastrell | [murcia-oj2013] |
| Starter | lactic starters may be used; the 2013 amendment refers to more active lactic fermenting agents |
Total time across the recorded steps: 46 days
What changes: Rennet sets the whole goat milk at 30–34 °C
A study found that a lamb rennet paste gave more short-chain free fatty acids and a slightly more bitter, piquant cheese than commercial rennet.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Whole milk of Murciano-Granadina goats is set with rennet at 30–34 °C. The curd is cut, part of the whey is replaced with water to wash it, it is rewarmed 3–5 °C and pressed 1–4 hours, then brined up to 20 hours. During at least 45 days of ripening at 9–13 °C the cheese is bathed in Murcian red wine, which dyes the rind maroon-violet. Made in 7 steps over 46 days. The longest step, ripen with red-wine baths, takes at least 45 days (Región de Murcia 2001) and runs at 9–13 °C (Región de Murcia 2001).
| Main step | at least 45 daysSet[murcia-borm2001][murcia-oj2013] | Ripen with red-wine baths |
|---|---|---|
| Temperature | 9–13 °CSet[murcia-borm2001] | Ripen with red-wine baths |
| Acidity | pH at least 5Set[murcia-borm2001][murcia-oj2013] | Brine |
Unlike Queso de Murcia, the curd is washed with water and the ripening cheese is bathed in local red wine, which colours the rind.
The 2001 specification says milk is kept on the farm below 6 °C to limit microbial growth, unless it is collected within two hours of milking, and that the cheese must reach at least pH 5 when it leaves the brine.
Every number is labelled with how it is known. How this atlas is made
In 1922 A. Panés described Jumilla and Yecla goat cheese made with kid rennet steeped in wine and moistened with wine many times as it ripened.
