Murcian cheese facts for kids

Murcian cheese (called queso de Murcia in Spanish) is a tasty cheese from the Murcia region in south-east Spain. It's made only from the milk of special Murcian goats. These goats roam freely, eating plants from the dry, sunny lands of Murcia.

Murcian cheese has a special label called a Protected Designation of Origin. This means it's made in a specific way, in a specific place, using traditional methods. It helps protect the quality and reputation of the cheese.

You can find Murcian cheese in two main types:

• Fresh cheese: This cheese is soft and mild. It comes in round shapes. Small ones are about 5 to 8 centimeters (2-3 inches) tall and 7 to 9 centimeters (3-3.5 inches) wide, weighing around 300 grams (0.66 pounds). Larger ones are 8 to 12 centimeters (3-5 inches) tall and 12 to 18 centimeters (5-7 inches) wide, weighing 1 or 2 kilograms (2.2 or 4.4 pounds).
• Cured cheese: This cheese is aged longer, making it firmer. It's also round, about 7 to 9 centimeters (3-3.5 inches) tall and 12 to 18 centimeters (5-7 inches) wide. It usually weighs 1 or 2 kilograms (2.2 or 4.4 pounds).

How Murcian Cheese is Made

Making Murcian cheese is a careful process. The goats are milked every day. Their milk is then filtered and gently warmed. An animal enzyme or another approved ingredient is added to make the milk curdle. This means the milk solids separate from the liquid.

The next steps depend on whether they are making fresh or cured cheese.

Making Fresh Murcian Cheese

To make fresh cheese, the milk is curdled at a temperature of 32–35°C (90-93°F) for about 30 to 45 minutes. The curd is then cut into small pieces, about 10 millimeters (0.4 inches) big. The temperature is raised a little more, by 3–5°C (37-41°F). The cheesemakers gently work the curd until it becomes soft. Then, it's put into special molds. These molds have a pattern inside that looks like rushes (a type of plant). This pattern transfers to the outside of the cheese. The cheese is pressed lightly for a short time. After that, it's placed in salty water (called brine) for about 10 hours to add flavor. Finally, the fresh cheese is drained and kept very cold, at a maximum of 4°C (39°F), until it's sold.

Making Cured Murcian Cheese

For cured cheese, the milk is curdled at a slightly lower temperature, 30–34°C (86-93°F), for a longer time, 40 to 60 minutes. The curd is cut into even smaller pieces, about 5 millimeters (0.2 inches). The temperature is then raised by 3–5°C (37-41°F). The cheesemakers work the curd more firmly to create a harder cheese. It's then placed into plain molds (without patterns). The cheese is pressed for 2–4 hours until it reaches the right acidity level (pH). Then, it's salted in brine for up to 20 hours. The most important step for cured cheese is aging. It's left to mature for at least sixty days, and sometimes much longer. This aging process gives it a firmer texture and richer flavor.

Taste and Texture

Both fresh and cured Murcian cheeses have a mild goat flavor. They are a little salty and a little tangy. Their taste is not too strong or complicated.

Fresh Cheese Qualities

Fresh Murcian cheese is soft but firm enough to slice easily. It's very white and usually doesn't have any holes inside. The outside often has decorative marks that look like rushes.

Cured Cheese Qualities

Cured Murcian cheese is firm when you cut it. Its color can range from white to a light cream. It might have a few very small holes. The rind (the outer skin) of cured cheese is thin, smooth, and light brown or straw-colored.

How to Enjoy Murcian Cheese

Murcian cheese is very versatile! You can grill fresh cheese or use it in cooking. It's also great in desserts or salads. Cured cheese is often eaten in slices as a snack. It pairs well with drinks like beer or wine. It can also be a delicious part of a meal.

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