Queso de Murcia

Murcian cheese is a fatty goats' milk cheese from the Murcia region of south-east Spain. It has a Protected Designation of Origin. The cheese is made exclusively using goat's milk of the Murcian breed from registered herds which graze freely on scrub and coarse pasture characteristic of that dry geographical zone. The cheese is made in two forms: The goats are milked daily and after filtration the milk is warmed and curdled with an animal enzyme or another authorised agent. Depending on the type of cheese to be produced the process continues thus: For fresh cheese the milk is curdled at 32–35 °C (90–95 °F) for 30–45 minutes. The curd is then cut to grain of 10 millimetres (0.39 in) and the temperature is raised a further 3–5 °C (5.4–9.0 °F). The curd is then worked a little to make a soft consistency and transferred to moulds. The moulds have an interior pattern of rushes (Sp: plieta) which transfers to the exterior of the fresh cheeses. The cheese is pressed lightly and for short duration and then salted by immersion in brine for 10 hours, drained and kept at a maximum temperature of 4 °C (39 °F) until sold.

Source: Wikipedia