Murcia is a Spanish.
It may be made from unpasteurized or pasteurized milk from Murciano-Granadina goats.
There are two versions — fresco (“fresh”) and curado (“aged.”)
Murcia Curado (“aged”) version is a pressed-curd cheese made in wheel shapes, weighing 2 1/2 to 4 1/2 pounds (1 to 2 kg). It has an ochre coloured skin that is waxed. The cheese inside is ivory-coloured, with a tangy taste. It is aged anywhere from 60 days to 6 months.
Murcia Fresh is white, with almost no rind.
There is a version of Murcia Curado that is washed with red-wine while it is maturing; see entry for Murcia al Vino Cheese.
Received European PDO status in 2002.