Bitto Cheese vs Queso de Murcia
Bitto Cheese is a fine-grained, sometimes with very few small holes; hard cheese from one year cow and goat-milk cheese from Italy, while Queso de Murcia is soft and elastic (fresh) / firm and compact (cured) and made from goat milk, originating in Spain.
What Is Bitto Cheese?
Bitto is a raw-milk PDO cheese from the alpine pastures of Sondrio in Lombardy, made only between 1 June and 30 September from cow's milk, sometimes with up to 10 percent goat's milk. Young wheels taste mild and sweet, and some are aged for years.
What Is Queso de Murcia?
Queso de Murcia is a fatty goat's milk cheese from south-east Spain with Protected Designation of Origin status, made only from Murcian goats in registered herds. It is sold fresh and very white, or cured for at least sixty days until firm.
What's the Difference Between Bitto Cheese and Queso de Murcia?
- Origin: Bitto Cheese (Italy), Queso de Murcia (Spain)
- Milk type: Bitto Cheese (Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10%), Queso de Murcia (Goat’s milk)
- Texture: Bitto Cheese (fine-grained, sometimes with very few small holes; hard cheese from one year), Queso de Murcia (Soft and elastic (fresh) / Firm and compact (cured))
- Rind: Bitto Cheese (smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age), Queso de Murcia (None (fresh) / Hard, smooth (cured))
- Aging: Bitto Cheese (Minimum of 70 days), Queso de Murcia (Not aged (fresh) / Minimum 60-120 days (cured))
- Taste: Bitto Cheese (mild and sweet when young, stronger and spicier with age), Queso de Murcia (Mild, slightly sweet (fresh) / Persistent, lactic, with vegetal and roasted notes (cured))
Side-by-Side Comparison
| Bitto Cheese | Queso de Murcia | |
|---|---|---|
| Country of Origin | Italy | Spain |
| Specific Origin | Province Of Sondrio, Lombardy, Including Neighboring Upland Pastures Of Lecco And Bergamo | Murcia Region |
| Milk Type | Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10% | Goat’s milk |
| Milk Treatment | Raw | — |
| Texture | Fine-grained, sometimes with very few small holes; hard cheese from one year | Soft and elastic (fresh) / Firm and compact (cured) |
| Rind | Smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age | None (fresh) / Hard, smooth (cured) |
| Aging | Minimum of 70 days | Not aged (fresh) / Minimum 60-120 days (cured) |
| Taste | Mild and sweet when young, stronger and spicier with age | Mild, slightly sweet (fresh) / Persistent, lactic, with vegetal and roasted notes (cured) |
Taste Comparison: Does Bitto Cheese Taste Like Queso de Murcia?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Queso de Murcia brings mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured) character. More specifically, Bitto Cheese shows cooked at 118–126°f, finely cut curd, matured for a minimum of 70 days, while Queso de Murcia leans toward fresh milk, cream (fresh) / butter, hay, dried fruit, caramel (cured). Aging plays into this as well. Bitto Cheese at minimum of 70 days develops a different profile than Queso de Murcia at not aged (fresh) / minimum 60-120 days (cured).
Can You Substitute Bitto Cheese for Queso de Murcia?
Bitto Cheese can stand in for Queso de Murcia in many dishes, but the switch will shift the overall character of the recipe. Expect fine-grained, sometimes with very few small holes; hard cheese from one year bite and body where the recipe calls for soft and elastic (fresh) / firm and compact (cured). Flavor-wise, Bitto Cheese reads as mild and sweet when young, stronger and spicier with age while Queso de Murcia brings mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured) notes.
Which Is Better, Bitto Cheese or Queso de Murcia?
There's no single winner. It depends on your recipe and the profile you want. If you want a fine-grained, sometimes with very few small holes; hard cheese from one year cheese, go with Bitto Cheese. For a soft and elastic (fresh) / firm and compact (cured) profile, Queso de Murcia is the better fit. Flavor-wise, Bitto Cheese suits recipes that want mild and sweet when young, stronger and spicier with age notes, while Queso de Murcia fits dishes calling for mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured).
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Frequently Asked Questions
Is Bitto Cheese the same as Queso de Murcia?
No, they're distinct cheeses. Bitto Cheese originates in Italy, while Queso de Murcia comes from Spain. Bitto Cheese is made from cow and goat milk; Queso de Murcia uses goat. Aging also differs: Bitto Cheese is typically aged minimum of 70 days, Queso de Murcia not aged (fresh) / minimum 60-120 days (cured).
Is Bitto Cheese similar to Queso de Murcia?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bitto Cheese for Queso de Murcia?
You can, but expect a shift in richness and milk character.
Does Bitto Cheese taste like Queso de Murcia?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Queso de Murcia is mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured).
What is Bitto Cheese made of?
Bitto Cheese is made from cow and goat milk (raw), using calf rennet. It's typically aged minimum of 70 days. It originates in Italy.
What is Queso de Murcia made of?
Queso de Murcia is made from goat milk, using animal rennet. It's typically aged not aged (fresh) / minimum 60-120 days (cured). It originates in Spain.
Which should I choose, Bitto Cheese or Queso de Murcia?
It depends on the dish. The texture difference is the biggest practical tell. Bitto Cheese is fine-grained, sometimes with very few small holes; hard cheese from one year, while Queso de Murcia is soft and elastic (fresh) / firm and compact (cured).