Made in the hot and arid Murcia region of South Eastern coast of Spain using milk from the Murciano-granadina goat. This cheese is a modern variant of the traditional semi-cured cheeses of the region . It is matured with a natural rind, which is washed with local red wines high in tannin. Over a period of three months it develops a distinctive burgundy colour and floral aroma. The interior has a smooth buttery texture, mild, and slightly fruity flavour, with a hint of barrel.