Murcia · Spain
Murcia al Vino.
Murcia al Vino seduces with a silky, almost buttery texture that melts across the palate, releasing subtle notes of red wine and cream beneath its characteristically tangy goat milk foundation. The wine-bathed rind stains your fingers deep purple-magenta while imparting a gentle winey warmth to each bite—herbaceous and slightly earthy, never overpowering. It smells of fermented grapes and fresh goat milk, with a whisper of something mineral and wild.
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The story
How it's made.
Why it tastes that way.
Murcia al Vino (also known internationally as Drunken Goat) is soaked in local Murcian red wine during the curing process, which gives the rind its characteristic purple-magenta color. Made from the milk of the Murciano-Granadina goat breed, it received PDO protection in 2001.
Production · spec
- Milk
- Goat · pasteurised
- Family
- Semi-hard
- Rind
- washed
- Age
- 1–2 mo
- Protected
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Murcia al Vino's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Murcia.
26 pairings across 8 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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