Why Fried Queso de Murcia with Honey Works
Queso de Murcia al vino may have a purple rind from its wine bath, but the fresh version is just as special. When fried quickly, it takes on a crisp crust while staying soft inside. The drizzle of honey brings out its gentle tang, and thyme gives a fragrant lift that keeps each bite balanced.
I first tried this in Alicante, where it was served as a warm starter before paella. I couldn’t believe how something so simple could feel so indulgent. Bringing it to a tapas spread makes a nice contrast to heavier dishes like Crispy Manchego Croquettes with Smoked Paprika.
The Character of Queso de Murcia in Tapas
Made from goat’s milk, this cheese has a gentle acidity and a creamy bite. It fries beautifully because it holds together, unlike softer cheeses that collapse into the pan. The sweetness of honey complements its tang, and the thyme prevents it from tipping into dessert territory.
Spanish cheese tapas often celebrate contrasts, salt with sweet, soft with crisp, and this recipe captures that balance perfectly. You’ll find more about how Murcia cheeses fit into Spain’s traditions in my Spanish tapas with cheese blog.
Ingredients
- 250g Queso de Murcia, cut into 2cm slices
- 2 tbsp plain flour
- 2 tbsp olive oil
- 1 tbsp runny honey
- 1 tsp fresh thyme leaves
- Sea salt, to taste
Ingredient Notes
Choose a firm block of Queso de Murcia, not too aged, so it keeps a soft interior when fried. The rind can stay on, as it adds a little chew and helps hold the slices together.
A light runny honey works best here. Acacia or orange blossom honey pairs especially well, bringing floral notes that complement the thyme without being overpowering.
Instructions
Dust the cheese slices lightly in flour, shaking off excess. Heat olive oil in a non-stick frying pan over medium-high heat. Add the cheese slices and cook for 1–2 minutes per side until golden brown and crisp at the edges.
Transfer to a plate, drizzle with honey, and scatter thyme leaves on top. Season with a pinch of sea salt and serve immediately while the cheese is still soft inside.
Cooking Techniques and Recommendations
The flour coating is more than cosmetic—it prevents the cheese from sticking and creates a delicate crust. Don’t overdo it; a whisper of flour is enough. Using a non-stick pan ensures the cheese lifts easily once browned.
Keep the oil hot enough for a quick fry but not so high that the outside scorches before the inside softens. Medium-high heat is usually the sweet spot. It’s better to cook in batches if the pan feels crowded, as this avoids steaming the cheese.
What to Serve with Fried Queso de Murcia
This dish shines when paired with something fresh. I like serving it alongside Queso de Cabra Fresco with Grilled Vegetables and Olive Oil for a goat’s cheese duo that shows two very different sides of Spanish cheese tapas.
For a more indulgent tapas table, combine it with Baked Mahón Cheese Flatbread with Tomato and Olive Oil and Crispy Manchego Cheese Chips with Rosemary and Sea Salt. Together, they create a trio of contrasting textures—gooey, chewy, and crunchy.
Wine and Beer Pairings
A dry Muscat from Valencia complements the honey beautifully, echoing the floral sweetness without making the dish cloying. Alternatively, a Verdejo from Rueda with its crisp green apple notes brings balance.
For beer, a wheat beer with hints of citrus lifts the thyme and honey. A lighter IPA, with subtle hops and fruitiness, also works well, cutting through the richness of fried cheese while still letting the flavours shine.
Frequently asked questions
Can I use another cheese instead of Queso de Murcia?
Yes. Halloumi fries in a similar way, but it won’t have the creamy tang of goat’s milk. Manchego also works, though it firms up more. For more Manchego-based recipes, see my Manchego Cheese and Olive Tapenade on Rustic Toast.
Can this dish be made ahead of time?
It’s best eaten hot from the pan. You can slice the cheese in advance and have flour ready, but frying should be done just before serving. If you want a make-ahead option, try Crispy Manchego Croquettes with Smoked Paprika, which can be chilled and reheated.
Is Queso de Murcia always made with goat’s milk?
Yes, authentic Murcia cheese is exclusively from goat’s milk. Its unique flavour comes from the local Murciana goats. If you’d like to try another goat’s cheese dish, see my Juicy Goat Cheese Stuffed Piquillo Peppers.
What honey is best with fried cheese tapas?
Light, floral honeys like acacia or orange blossom bring the right sweetness. Dark honeys like chestnut may overwhelm the dish. Pairing advice can also be found in my Spanish Cheese Tapas Guide.
Tips for Success with Fried Queso de Murcia
Work quickly once the cheese hits the pan. Overcooking causes it to toughen, while undercooking leaves it too firm inside. Aim for a golden crust and a gooey middle.
Serve immediately. Fried cheese cools fast, and the joy lies in cutting through the crisp outside to find molten cheese within. Having plates ready before you fry makes a big difference.
Recipe Variation Suggestions
Add a pinch of smoked paprika to the flour for a subtle smoky note. Lemon zest can also be sprinkled over just before serving for freshness.
For a sweet-savoury twist, replace honey with fig jam. It pairs beautifully with goat’s cheese and thyme, adding a fruity dimension to the dish.
Storage and Reheating for Spanish Cheese Tapas with Queso de Murcia
This recipe isn’t well suited for storage, as fried cheese loses its charm once cooled. If you must keep leftovers, store them in the fridge and reheat in a hot pan for a minute on each side, though the texture won’t be the same.
If you want a tapas dish that keeps better, I’d recommend my Idiazabal Cheese Toast with Tomato Confit and Anchovies, which tastes great even at room temperature.
Quick Fried Queso de Murcia with Honey and Thyme
Ingredients
- 250 g Queso de Murcia cut into 2cm slices
- 2 tbsp Flour plain
- 2 tbsp Olive oil extra virgin
- 1 tbsp Runny honey
- 1 tsp Fresh thyme leaves
- Sea salt to taste
Instructions
- Dust the cheese slices lightly in flour, shaking off excess. Heat olive oil in a non-stick frying pan over medium-high heat. Add the cheese slices and cook for 1–2 minutes per side until golden brown and crisp at the edges.
- Transfer to a plate, drizzle with honey, and scatter thyme leaves on top. Season with a pinch of sea salt and serve immediately while the cheese is still soft inside.