The region of Murcia, where this cheese is produced, has a barren landscape with gravelly soil that permits only the hardy plants of wild thyme, rosemary and other tough scrub to grow. Although the goats grazing this land produce only minimal amounts of milk, the quality is ideal for cheese making, rich and creamy.

The fresh cheese is pure white with innumerable small holes. It has a slightly acidic flavour and takes on some of the natural herbal notes of the native grazed plants. Murcia Al Vino is washed for varying amounts of time in local strong Jumilla red wine. The porous rind takes on a deep burgundy colour as the spongy interior absorbs the fruitiness and spicy notes of the wine.