The Region of Murcia, in southeastern Spain, is known for its fertile land and fine wines, but it also boasts a rich and long-standing cheesemaking tradition. Within Murcian gastronomy, cheese holds a special place, reflecting centuries of history, artisanal know-how and a unique character shaped by its landscape and Mediterranean climate. Discover the typical cheeses of Murcia and their wide range of aromas, flavours and textures.
History of Murcian cheese
Cheesemaking in Murcia has deep historical roots, as shown by numerous written records. Traditional tools such as presses and esparto-grass hoops form part of the material heritage that illustrates the craft’s importance in Murcia's rural culture.
In earlier times, cheese was enjoyed both fresh, straight from the press, and matured after resting in caves or cellars. The ingenuity of Murcian shepherds has also shaped the region’s cheesemaking identity. One standout example is the distinctive pairing of local goat’s cheese with one of Murcia’s most emblematic agricultural products: wine.
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Murcia Cheese (PDO)
Murcia cheese, safeguarded by the Protected Designation of Origin (PDO), is among the region’s finest expressions of cheesemaking tradition. Made exclusively from pasteurised milk of Murciano-Granadina goats, it is renowned for its pressed paste, firm texture and mild flavour.
Its milky aroma and fresh, delicate notes reflect the natural environment where the goats graze. One of its key strengths is its versatility: the PDO covers two varieties of the cheese – fresh, fatty, unripened, and cured, as well as fatty, with pressed curd.
Murcian wine cheese (PDO)
Murcia cheese aged in wine stands out as a genuine gastronomic treasure thanks to its originality and distinctive character. Its production process is truly unique: during maturation, the cheeses are repeatedly submerged in and washed with local red wine, which imparts a deep purple rind and an unmistakable aroma.
This technique lends the cheese remarkable nuances of flavour and fragrance. It is made from pasteurised milk sourced from the Murciano–Granadina goat, an indigenous breed that contributes to the cheese’s singular character and creamy texture. The interior is ivory white, compact, and gently elastic.
Its versatility in the kitchen is another of its great strengths. Murcia cheese aged in wine can be enjoyed on its own, paired with nuts or preserves, or used in dishes that call for a touch of originality and sophistication.
Caña de cabra
Cañada de Cabra is the result of innovation combined with Murcian cheesemaking tradition, adapting the soft, bloomy-rind style to local goat’s milk. This cheese is handcrafted in Jumilla, in the north of the region, using pasteurised goat’s milk from the surrounding area.
Its three-week maturation gives it a characteristic white, velvety rind. Its thick, log-shaped form and compact yet creamy texture set it apart from other Spanish goat’s cheeses. When cut, it reveals a dense, ivory-coloured interior with delicate aromatic notes.
Ideal sliced in salads or on toast, and even more exquisite when gently warmed in the oven with honey and pine nuts, this goat’s milk cheese is a true delight for lovers of mild, elegant flavours. Without a doubt, it is not to be missed if you visit the Murcian highlands.
