Murcia cheese to the wine (P.D.O.)

A typical and unique product in Europe, the result of double dipping Murcian goat’s cheese in the red wine of the region, especially the wine from Jumilla, during ripening From among its sensory characteristics noteworthy is its ivory white paste, its deep garnet-red colour, its unique creamy and elastic texture.

Made from pasteurised goat’s milk. 30 days minimum ripening.

It is recommended to be eaten with young red wines of the grape varieties like cabernet or merlot. Delicious with fresh tomatoes, figs… Conservation: Keep refrigerated between 4ºC and 8ºC. Once opened, for optimum conservation it is recommended to cover the cut cheese with aluminium foil or plastic, leaving the crust uncovered. Consumption: Leave the cheese at room temperature approximately 10 minutes prior to consumption in order to fully partake of its flavour, texture and smell.