This unique Spanish cheese is made with pasteurized goat’s milk in the Murcia Region, which is diverse in grasses and wild herbs on which the goats graze. This diet gives their milk a distinct flavor and aroma, and a quality perfect for making cheese. Murcia Al Vino is bathed in red wine during its ripening stage, allowing it to soak into the cheese, tinting it with red, and giving the rind its classic burgundy color. This also gives it strong floral aromas. A semi-hard cheese, it has a smooth and creamy texture, with soft, delicate, fruity notes on the palate.
Its name translates to “drunken goat,” a very straightforward designation, reflecting the red wine-soaked goat’s milk cheese. Murcia Al Vino has a mild enough flavor that it’s a great option for those who typically shy away from goat cheese.
Murcia Al Vino is a great addition to your cheeseboard. Aside from being delicious, its appearance is also a talking point. Pair with some crackers and fig chutney, or some dried fruits. For drinks, light-bodied wines and rosés will pair best.
Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels—and prevents the formation of mold. Once opened, they should not be kept in their original packaging. Soft cheeses with delicate rinds need to breathe, so they are best placed in glass containers lined with paper towels to absorb extra moisture. Leave the lid open a tiny bit for air to circulate and don’t forget to write up a label with the date you first opened the package. Kindly pay attention to the best before date label when you receive your cheese. Consume prior to date indicated.