Sep 07 2022

Discover the Grand-Prize Winner of Murcia Al Vino Cheese PDO Recipe Contest

Chef Masako Morishita wins first prize Murcia al Vino recipe contest with her Tsukune Meatball

50 outstanding chefs were finalists in the Murcia Al Vino PDO Cheese recipe contest coordinated by Foods from Spain, Murcia al Vino PDO Cheese and StarChefs.

The recipes included Murcia Al Vino Cheese, an extraordinary Spanish goat cheese soaked in red wine that gives its rind its characteristic color and aroma.

The grand-prize winner of the contest is Chef Masako Morishita she created the perfect Spanish Japanese recipe combination with her Murcia al Vino Tsukune Meatball with Shiso, Teriyaki Sauce, Egg Yolk, and Chives.

As a first prize winner chef Masako will have the opportunity to travel to Murcia, Spain, in October where she will meet Murcia Al Vino Cheese producers, local chefs, and members of the regulatory council of the PDO (Protected Designation of Origin).

Ingredients for 6 servings

Tsukune Meatball:

  • 90 grams grated Murcia al Vino cheese PDO
  • 1 pound ground chicken 
  • 120 grams finely chopped onion
  • 2 egg whites 
  • 2 shiso leaves, finely sliced  
  • 2 teaspoons salt 
  • 1 tablespoon lemon juice 
  • 1 tablespoon soy sauce 
  • 1 ½ tablespoons potato starch 


  • 90 grams Murcia al Vino cheese PDO, sliced and cut into 1½-by-1½-inch squares
  • 3 tablespoons sake 
  • 500 milliliters teriyaki sauce, or 3 tablespoons per meatball
  • Finely chopped chives 
  • 6 egg yolks
  • Soy sauce


For the Tsukune Meatball: In a bowl, mix to combine all ingredients until it gets sticky. Divide the mixture into roughly 12 balls. Reserve.

For the Skewers: Press a hole in the center of each Tsukune Meatball, then add cubed Murcia cheese to the hole. Close the meatball around the cheese and form the patty into an oval-shaped ball, similar to a large egg. In a pan over medium-low flame, heat oil. Add Tsukune Meatballs and cook on one side, approximately 2 minutes. Flip Tsukune Meatballs, add sake, then cover pan with a lid. Reduce heat to low and cook 7 minutes. Once the Tsukune Meatballs are fully cooked, increase heat to medium-high and add teriyaki sauce. Bring sauce to a boil, then baste the Tsukune Meatballs until caramelized. Remove from heat. Place a skewer through the middle of each Tsukune Meatball. Sprinkle with chives. Place 2 skewers on each serving plate. Drop egg yolks into individual ramekins, then top each yolk with a couple drops of soy sauce. Serve skewers with egg yolk dipping sauce. 

A big congratulations to the two runner up winners: Chef Annie Pettry's Murcia al Vino PDO Cheese Tart with Roasted Shallots, Figs, Arugula, and Wildflower Honey and Chef Marcel Vigneron's Macaroni and Cheese with Murcia al Vino Cheese PDO, Thyme, Serrano, Panko Breadcrumbs, Espelette, and Chives.


Murcia Al Vino Cheese PDO

 Murcia Al Vino PDO is the only European goat cheese soaked in red wine. The red wine gives a flowery aroma and a pleasant aftertaste with reminiscences of goat’s milk and cream. The texture is soft, creamy, and elastic. The rind is smooth, very light and a characteristic wine color. The paste is dense, compact when cut, ivory-colored and may have a few small holes.

This cheese is made in Murcia, region located in the south-west of Spain. The weather is hot and dry and the climate is sub-tropical Mediterranean, with scarce rainfall, and high temperatures. The soils are mostly saline, with little moisture content. Every day, the shepherds lead the herds, feeding them with natural resources complemented of cereal straw, olive branches, or grains of legumes, barley, and corn.