Pressed cheese made from Murcian goats’ milk, presented in fresh (Fresco).

Tasting notes:

The aroma and taste are reminiscent of goats’ fresh milk cream, with a touch of salt, especially in the outside parts. The texture is soft, consistent, elastic and wet. The rind is practically non-existent, and shows the typical marks of the esparto grass straps and the boards of traditional presses. The paste is bright white, lightly pressed, compact when cut and has medium sized eyes.

Labeling warranty:

Only by seeing the Regulatory Council label (blue sash), and the red and yellow european logo, you can trust in the origin of the cheese. Different brands of Murcia cheese PDO are avalaible at groceries, but all of them have this little label in common. This is our 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 very lightly to form a soft consistency.
The curds are then pressed into molds bearing the traditional markings of the esparto grass straps and the press boards or, and ligthly pressed for 1-2 hours until the right pH is obtained. Salting is made by immersion in brine.

Murcia Fresh cheeses are drained and chilled at no more than 4ºC (39ºF), they are not ripened at all.