Murcia al Vino Cheese

A moist, pasteurized goat's milk cheese made in the Murcia region of Spain, with a mild, tangy taste. While the rounds of cheese are maturing, they are immersed twice in red wine, which gives the rind a red colour.

The rind is inedible (sadly, after soaking up all that wine.)

History Notes for Murcia al Vino Cheese

A relatively recent cheese, invented by Enric Canut.

Received European PDO status in 2002.

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Also called:

Murcia al Vino (Spanish)

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