Cheeses of Murcia: Queso de Murcia PDO and Murcia al Vino PDO, differences and how to choose
Guide to Murcia’s cheese PDOs: Murciano-Granadina goat milk, fresh and cured Queso de Murcia, Murcia al Vino and buying guidance.
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Cheese
Guides to Spanish cheese by milk type, maturation, texture, production method, region and quality scheme. We bring together explanations of fresh, young, mature and blue cheese, rinds, rennet, cultures, salting, moisture and ripening, alongside PDO and PGI guides such as Manchego, Cabrales, Idiazabal, Majorero and Torta del Casar. You will also find articles on storage, cutting, serving, pairing, buying cheese online and reading labels. This category works as a map from a broad question —for example, what pressed curd means— to a specific cheese, region or cheesemaking technique.
Featured guides
- Cheeses of the Valencian Community: styles and cheesemaking traditions
- Cheese nutrition: calories, protein, fat, salt and carbohydrates
- History of cheese in Spain: regions, pastoral traditions and evolution
- How to pair cheese: wine, beer, fruit, nuts, honey, preserves, EVOO and ham
- Spanish creamy cheeses and tortas: what they are, how they are made and how to serve them
- How to transport cheese safely: travel, car, plane and cold chain
- Moulds and yeasts in cheese: which are intentional and what they do during ripening
- How cheese size and shape affect ripening
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85 articlesArticles about Cheese
Cheeses of the Balearic Islands: Mahón-Menorca PDO and a guide to island cheeses
A guide to Balearic cheese with Mahón-Menorca PDO as the protected reference: milk, maturation, island origin and buying guidance.
Read the articleSpanish sheep cheeses: major PDOs, regions, styles and how to choose
Guide to Spanish sheep cheeses: Manchego, Idiazabal, Roncal, Zamorano, Torta del Casar, La Serena and other styles, with buying guidance.
Read the articleSpanish goat cheeses: major PDOs, regions, styles and how to choose
Guide to Spanish goat cheeses: Majorero, Palmero, Murcia, Murcia al Vino, Ibores, Camerano, Acehúche and other styles, with buying guidance.
Read the articleLactic, enzymatic and mixed coagulation in cheese: differences and how they shape texture
A guide to milk coagulation in cheesemaking: lactic acidification, enzymatic rennet, mixed methods and their effects on curd, moisture and texture.
Read the articlePressed cheese: what it means, how it is made and the difference between cooked and uncooked curd
What pressed cheese means, how pressing relates to whey removal and moisture, and how cooked-curd and uncooked-curd styles differ.
Read the articleBloomy-rind cheese: white mould, how the rind forms and whether you eat it
What a bloomy rind is, how white surface mould works, how ripening moves inward and when the rind is intended to be part of the…
Read the articlePasta filata cheese: what stretched curd is and why these cheeses melt and stretch
What pasta filata or stretched-curd cheese means, how curd is acidified and stretched, and why mozzarella, provolone and related cheeses develop a fibrous structure.
Read the articleCheeses of Asturias: Cabrales, Gamonéu, Afuega’l Pitu, Casín and other Asturian cheeses
A guide to the main cheeses of Asturias: protected names, milk types, textures and how Cabrales, Gamonéu, Afuega’l Pitu, Casín and Los Beyos differ.
Read the articleCheeses of Galicia: Tetilla, Arzúa-Ulloa, San Simón da Costa and Cebreiro
A guide to Galicia’s main PDO cheeses: Tetilla, Arzúa-Ulloa, San Simón da Costa and Cebreiro, with their textures, maturation styles and key differences.
Read the articleCheeses of Cantabria: Nata de Cantabria, Picón Bejes-Tresviso and Quesucos de Liébana
A guide to Cantabria’s three major cheese PDOs: Nata de Cantabria, Picón Bejes-Tresviso and Quesucos de Liébana, including milk, texture and style.
Read the articleCheeses of Extremadura: Torta del Casar, La Serena, Ibores and Acehúche
A guide to Extremadura’s four cheese PDOs: Torta del Casar, La Serena, Ibores and Acehúche, including milk, texture and production style.
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