Why Queso de Murcia al Vino with Honeyed Almonds Works
Some tapas are understated, yet unforgettable. Queso de Murcia al Vino is one of those cheeses that doesn’t shout, but quietly makes an impression. Its rind, washed in red wine, gives it a deep purple hue and a subtle grape aroma. The cheese itself is made from goat’s milk, which lends a gentle tang balanced by a soft, creamy texture. When paired with honeyed almonds, it transforms into something both rustic and elegant: nutty, sweet, sharp, and mellow all at once.
The first time I was offered this pairing was in a cute tapas bar in London. It was a warm evening, and the table was heavy with delicious Spanish wines, cured meats, and olives. A small wooden board appeared with slices of this purple-rinded cheese, a pile of glossy almonds, and a pot of honey. It was deceptively simple, but it lingered in my memory long after. Recreating that spread at home never fails to impress guests, and it’s one of the easiest Spanish cheese tapas recipes to prepare.
The Appeal of Murcia Cheese in Tapas
Queso de Murcia al Vino is a protected designation of origin (PDO) cheese, meaning it must be made in a specific way, in a specific place. Its rind is bathed in red wine from Jumilla or Yecla, two regions known for Monastrell grapes. The result isn’t just aesthetic—it adds subtle fruitiness that enhances the goat’s milk tang.
When served with almonds and honey, it becomes a showcase of Murcia’s culinary traditions. Almond trees are everywhere in the region, and local honey reflects the landscape, from orange blossom to rosemary. This dish isn’t just about taste, but about place. For more insights into how regional cheeses tell their stories, see my blog about delicious and easy Spanish cheese tapas.
Ingredients
- 200g Queso de Murcia al Vino, cut into wedges
- 100g whole almonds (skin on or blanched)
- 2 tbsp runny honey
- 1 tsp olive oil
- Sea salt flakes, to finish
Ingredient Notes
Murcia al Vino is increasingly available in specialist cheese shops and some supermarkets. If you can’t find it, a mild goat’s cheese with a wine-washed rind makes a good substitute.
For the almonds, I like to use skin-on for rustic texture, though blanched works too. Toasting them brings out their nutty flavour, and the honey coating adds gloss and sweetness. A finishing pinch of sea salt balances everything.
Instructions
Heat the olive oil in a frying pan over medium heat. Add the almonds and toast for 3–4 minutes, stirring, until golden and fragrant. Lower the heat and drizzle over the honey, stirring quickly to coat the almonds. Cook for another minute, then spread onto parchment paper to cool slightly. Sprinkle with sea salt while still warm.
Arrange wedges of Queso de Murcia al Vino on a wooden board or platter. Add the honeyed almonds alongside. Serve at room temperature so the cheese is soft and aromatic.
Cooking Techniques and Recommendations
Toast the almonds slowly, as rushing risks burning them before the insides warm through. They should be golden all over and smell nutty before adding honey. Don’t overheat the honey. It should just coat the nuts and bubble slightly; too much heat can burn and turn bitter. Cooling them on parchment ensures they don’t clump together.
What to Serve with Murcia Cheese and Honeyed Almonds
This dish is excellent on a cheese board with other Spanish cheeses such as Manchego or Idiazabal. It also works beautifully next to lighter bites like Juicy Goat Cheese Stuffed Piquillo Peppers, as the freshness of peppers contrasts with the richness of honeyed almonds.
For a more indulgent tapas spread, pair it with Warm Blue Cheese and Pear Tartlets with Puff Pastry or Creamy Idiazabal Cheese Dip with Roasted Garlic. Sweet, savoury, creamy, and smoky all on one table make a truly balanced spread.
Wine and Beer Pairings
Naturally, Murcia al Vino pairs well with red wine. A Monastrell from Jumilla is the classic choice, echoing the wine-washed rind with berry and spice notes. If you want something lighter, a Garnacha rosado complements both cheese and almonds beautifully.
On the beer side, a Belgian dubbel or a malty amber ale brings out the caramel sweetness of honeyed almonds. A crisp pilsner, meanwhile, refreshes the palate between bites of creamy cheese.
Frequently Asked Questions
Do I need to peel the almonds?
No, skin-on almonds add rustic texture and depth. Blanched ones give a cleaner look, but both work well. For other almond-based tapas ideas, see my Spanish Cheese Board with Membrillo and Seasonal Fruit.
Does the wine in the rind affect the taste?
Yes, though subtly. The rind carries a fruity aroma and a faint grape sweetness. It’s not overpowering, but it does give Murcia al Vino a unique character.
Can I serve this cheese without honeyed almonds?
Yes, but the almonds add both crunch and sweetness. If you prefer something simpler, pair the cheese with quince paste (membrillo) instead.
Can I make the almonds in advance?
Absolutely. They keep in a sealed jar for up to a week. Just make sure they’re fully cooled before storing.
Tips for Success with Murcia Cheese and Almonds
Always serve the cheese at room temperature. Cold cheese tastes muted, and you’ll miss the nuances of the goat’s milk and wine-washed rind. Balance the honey carefully. Too much can drown the cheese; a light drizzle is enough to coat the almonds and give shine.
Recipe Variation Suggestions
Add a pinch of smoked paprika to the almonds as they toast for a savoury edge that ties in with other Spanish flavours. Or replace honey with rosemary syrup for a more aromatic twist. The herbaceous note pairs beautifully with the tang of goat’s cheese.
Storage and Reheating for Spanish Cheese Tapas with Murcia al Vino
Store the cheese wrapped in wax paper in the fridge, but bring it out at least 30 minutes before serving. The almonds can be made ahead and kept in a sealed jar at room temperature. This isn’t a dish for reheating, but it’s ideal for making ahead and assembling just before serving.
Queso de Murcia al Vino with Honeyed Almonds
Ingredients
- 200 g Queso de Murcia al Vino cut into wedges
- 100 g Almonds whole
- 2 tbsp Runny honey
- 1 tsp Olive oil extra virgin
- Sea salt flakes, to finish
Instructions
- Heat the olive oil in a frying pan over medium heat. Add the almonds and toast for 3–4 minutes, stirring, until golden and fragrant. Lower the heat and drizzle over the honey, stirring quickly to coat the almonds. Cook for another minute, then spread onto parchment paper to cool slightly. Sprinkle with sea salt while still warm.
- Arrange wedges of Queso de Murcia al Vino on a wooden board or platter. Add the honeyed almonds alongside. Serve at room temperature so the cheese is soft and aromatic.