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Cheese from Spain, Region of Murcia
Whole milk of Murciana goats is set with rennet, cut and rewarmed a few degrees, then moulded and brined. The fresco type is barely pressed, marked with a basket-weave pattern and eaten straight away; the curado type is cut finer, worked harder, pressed and ripened for at least 60 days. Made in 7 steps over 2 months. The longest step, curado - ripen, takes at least 2 months (Región de Murcia 2001) and runs at 9–13 °C (Región de Murcia 2001).
| Main step | at least 2 monthsSet[borm2001] | Curado - ripen |
|---|---|---|
| Temperature | 9–13 °CSet[borm2001] | Curado - ripen |
| Acidity | pH at least 5Set[borm2001] | Curado - ripen |
| Whole goat milk from Murciana goats · At least 3.4 % protein and 5.0 % fat, pH at least 6.5, kept below 6 °C[borm2001] |
| Animal rennet or other permitted coagulating enzymes[borm2001] |
| Brine of sodium chloride[borm2001] |
| Starter: rennet; the specification names no culture |
Total time across the recorded steps: 2 months
What changes: Starting material: whole Murciana goat milk, kept below 6 °C
The goats are milked once a day in a milking parlour. The milk must be free of colostrum, drugs and preservatives, with at most 15 °Dornic acidity when collected.
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
One designation covers a fresh cheese eaten at once and a pressed cheese ripened two months. Unlike its sister PDO Queso de Murcia al Vino, the curd is not washed and the rind is never bathed in red wine.
The fresco is not ripened and has a pH of at least 6.5, so the specification keeps it at 4 °C or below until it is eaten.
Every number is labelled with how it is known. How this atlas is made
The specification says Murcian households long made fresh goat cheese for the family and for local markets and bars, and that frying it began partly to keep it longer and to avoid Malta fever. In 1924 dairies in Yecla and Jumilla used about 800,000 litres of goat milk. A regional quality label covered the cheeses from 1990 before the PDO applications, and the EU registered the name in 2002.
