Dairy

Murciano-Granadina

A tier

Murciano-Granadina goats from south-eastern Spain are compact black or mahogany animals whose milk underpins much of Spain’s industrial and artisanal goat cheese. Solids are high relative to yield, so curd is firm and cheese yield strong—ideal for fresh queso de cabra, aged logs, and mixed milk blends. Flavour is clean with a nutty edge when animals graze Mediterranean scrub. Spanish dairies export genetics across warm climates for heat-tolerant dairy production. In the kitchen the milk sets quickly with rennet, makes excellent yoghurt, and drinks well chilled. It is the workhorse behind countless Spanish supermarket goat cheeses as well as mountain farmhouse wheels that need dependable solids.