Tasting notes:

A mild smell of hay and nuts and a flavor of goats’ milk and sweet nuts or, in riper cheeses, of toasted nuts. The texture is compact, firm and slightly elastic. The rind is waxy to ochre in color, smooth and unmarked. The paste is waxy yellow, with just a few small holes

Labeling warranty:

Only by seeing the Regulatory Council label (sash in orange), and the red and yellow european logo, you can trust in the origin of the cheese. Below the entire cheeses a numbered casein patch is shown. Different brands of Murcia Curado PDO cheese are avalaible at groceries, but all of them have this labels in common. This is our authenticity  warranty.

Production method:

Milk yield is high in Murcian goats. This goat breed has been selected over centuries and nowdays produces over 600 kg of milk per season. The milk has high average fat, protein and dry matter content, making it excellent for cheesemaking.

After milking, the milk is filtered and soured using animal rennet or other authorized starters. This process takes place at 30-34ºC (86-96.8ºF) for 40-60 minutes.

The resulting curds are then cut until grains 6-8 mm (2-3”) in diameter are obtained.

Then the grains are worked energetically until hard for the ripe cheese.
The curds are then pressed into plain molds and pressed for 2-4 hours until the right pH is obtained. Salting is made by immersion in brine.

Murcia Curado PDO cheeses (over 2 k), are ripened for a minimum of 120 days and the small ones for a minimum of 60 days gr.