Spain has long been renowned for its cheeses, and every year local producers prove their reputation at international competitions. This time, the spotlight was on the goat cheese Hechizo, crafted in Murcia by the family-run dairy La Zarcillera. At a prestigious contest in Bern, Switzerland, this cheese not only earned the title of best goat cheese but also ranked eighth among all cheeses worldwide. For Spain, it was a true milestone: Hechizo was the country’s only finalist.
Hechizo cheese is the result of meticulous work and a devotion to tradition. It is made from pasteurized milk from Murcia-Granada breed goats, raised on La Zarcillera’s own farm. This breed is known for its high yield and milk quality, which directly enhances the flavor and texture of the final cheese. The cheese boasts a soft, almost melt-in-your-mouth consistency and a natural edible rind, giving it a refined touch.
Crafting secrets
La Zarcillera adheres to time-honored cheesemaking methods, using only natural starters and rennet. The entire process is carried out by hand, and the cheese matures in a specially equipped chamber with controlled temperature and humidity. This approach creates a unique flavor and aroma, earning high praise from the international jury.
Hechizo stands out among Spanish cheeses for its unique shape—a small block—which makes it easy to slice and perfect for tastings or cheese platters. Its texture adds to its appeal, while the flavor is described as delicate and creamy, with subtle nutty notes and a lingering aftertaste.
Murcia on the world cheese map
Hechizo’s victory at an international competition is not the first time Spanish cheeses have made headlines. A few years ago, Olavidía from Jaén was also named the best in its category. But for Murcia, this recognition is particularly significant: the region is rarely listed among the world’s top cheese producers, and now its product has earned well-deserved acclaim.
The family-run dairy La Zarcillera, based in the village of Zarcilla de Ramos, has become a symbol of dedication and passion for the craft. Instead of pursuing mass production, the focus here is on quality and the unique character of each cheese. This approach is paying off: Hechizo has attracted the attention of food connoisseurs and restaurateurs both in Spain and internationally.
Tradition and innovation
Spanish cheesemakers continue to surprise the world by blending centuries-old traditions with modern techniques. In the case of Hechizo, the emphasis on natural ingredients and artisanal methods has resulted in a product able to compete with the best cheeses in Europe. Murcia can now rightfully be proud of its contribution to the global gastronomic map.
Hechizo is more than just cheese—it’s the result of passion, patience, and a deep respect for craftsmanship. Its success on the international stage is proof that Spanish cheese culture is thriving and evolving, with more victories and discoveries possibly still ahead.
