Murcia is a mountainous region known for high-quality goat milk products such as this soft-ripened goat milk cheese log. Young caña is mild and creamy with refreshing lemony notes. As it ages, the cheese gets a sharp and intense flavor with a note of earthiness. Caña de Cabra is typically enjoyed with local honey, figs, and almonds or pine nuts.

Cana de Oveja is a traditional soft-ripened cheese hailing from Murcia. The cheese is made from pasteurized sheep's milk and it's similar to the French Bucheron because it also comes in the shape of a log. Underneath its bloomy rind, the texture of Cana de Oveja is crumbly, buttery, and flaky.

Ensalada Murciana is a traditional salad originating from Murcia. It's made with a combination of tomatoes, onions, tuna or cod, hard-boiled eggs, and black cuquillo olives. The tomatoes are cut into smaller chunks, just like most of the ingredients use in the salad.

Conejo con arroz is a traditional dish that combines rice with rabbit meat. There are numerous variations on this specialty throughout Spain, with some calling for making the dish in the style of a paella, where it consists of a thin layer of rice with pieces of rabbit on top, and others preparing it as an arroz caldoso, retaining a little bit of the cooking liquid.

Ajotomate is a traditional salad originating from the region of Murcia. The salad is usually made with a combination of ripe tomatoes, garlic, red wine vinegar, cumin, pimentón or paprika, olive oil, salt, and pepper. Using a mortar and pestle, the garlic is mashed with the salt into a paste which is then mixed with chopped tomatoes until well blended.

Olla gitana is a traditional stew originating from Murcia. Although there are many versions of this gypsy stew, it's often made with a combination of pumpkin, chickpeas, beans, onions, tomatoes, green beans, pears, bread, garlic, almonds, paprika, saffron, white wine vinegar, vegetable stock, olive oil, salt, and black pepper.

Paparajotes are sweet Spanish snack originating from Murcia. They consist of lemon tree leaves that are dipped in a batter consisting of milk, flour, eggs, and yeast, and then fried in olive oil and dusted with cinnamon and sugar. The lemon leaves should be young and large, just beginning to fill with the essential citrus oils.

Zarangollo is a common Murcian dish made with a combination of scrambled eggs and thinly sliced zucchinis and onions. Potatoes are sometimes also added to the combination. The dish is served warm or hot, and it is often used as a tapa in bars throughout the region, when it’s typically accompanied by a glass of wine.

Murcia goat cheese is traditionally produced in the southeastern Spanish region of Murcia which is known as the home of the Murciano-Granadina goat, the best milk producing breed in the country. Depending on the length of aging, this cheese is available in two varieties: fresh (30-45 days) and matured (60 days or longer).