Cabrales Cheese vs Queso de Murcia
Cabrales Cheese is a unctuous, compact, no eyes cow-milk cheese from Spain, while Queso de Murcia is soft and elastic (fresh) / firm and compact (cured) and made from goat milk, originating in Spain.
What Is Cabrales Cheese?
Cabrales is a blue cheese made by rural dairy farmers in the Asturias mountains of Spain, from raw cow's milk alone or blended with goat and sheep milk. It is known for its strong, sometimes sharply acidic flavor and for ripening in limestone caves.
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 Cabrales Cheese and Queso de Murcia?
- Milk type: Cabrales Cheese (cow's milk), Queso de Murcia (Goat’s milk)
- Texture: Cabrales Cheese (unctuous, compact, no eyes), Queso de Murcia (Soft and elastic (fresh) / Firm and compact (cured))
- Rind: Cabrales Cheese (Natural), Queso de Murcia (None (fresh) / Hard, smooth (cured))
- Aging: Cabrales Cheese (2 to 3 months), Queso de Murcia (Not aged (fresh) / Minimum 60-120 days (cured))
- Taste: Cabrales Cheese (Intense, piquant), Queso de Murcia (Mild, slightly sweet (fresh) / Persistent, lactic, with vegetal and roasted notes (cured))
Side-by-Side Comparison
| Cabrales Cheese | Queso de Murcia | |
|---|---|---|
| Country of Origin | Spain | Spain |
| Specific Origin | Asturias | Murcia Region |
| Milk Type | Cow's milk | Goat’s milk |
| Milk Treatment | Unpasteurized | — |
| Texture | Unctuous, compact, no eyes | Soft and elastic (fresh) / Firm and compact (cured) |
| Rind | Natural | None (fresh) / Hard, smooth (cured) |
| Aging | 2 to 3 months | Not aged (fresh) / Minimum 60-120 days (cured) |
| Taste | Intense, piquant | Mild, slightly sweet (fresh) / Persistent, lactic, with vegetal and roasted notes (cured) |
Taste Comparison: Does Cabrales Cheese Taste Like Queso de Murcia?
Cabrales Cheese reads as intense, piquant, while Queso de Murcia brings mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured) character. On the nose, Cabrales Cheese offers strong, contrasted with Queso de Murcia's low intensity (fresh) / medium to high intensity with lactic and animal notes (cured). More specifically, Cabrales Cheese shows hints of hazelnuts, dark cocoa, sharp, metallic finish; intensely acid curd, while Queso de Murcia leans toward fresh milk, cream (fresh) / butter, hay, dried fruit, caramel (cured). Aging plays into this as well. Cabrales Cheese at 2 to 3 months develops a different profile than Queso de Murcia at not aged (fresh) / minimum 60-120 days (cured).
Can You Substitute Cabrales Cheese for Queso de Murcia?
Cabrales Cheese can stand in for Queso de Murcia in many dishes, but the switch will shift the overall character of the recipe. Expect unctuous, compact, no eyes bite and body where the recipe calls for soft and elastic (fresh) / firm and compact (cured). Flavor-wise, Cabrales Cheese reads as intense, piquant while Queso de Murcia brings mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured) notes.
Which Is Better, Cabrales Cheese or Queso de Murcia?
There's no single winner. It depends on your recipe and the profile you want. If you want a unctuous, compact, no eyes cheese, go with Cabrales Cheese. For a soft and elastic (fresh) / firm and compact (cured) profile, Queso de Murcia is the better fit. Flavor-wise, Cabrales Cheese suits recipes that want intense, piquant 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 Cabrales Cheese the same as Queso de Murcia?
No, they're distinct cheeses. Cabrales Cheese is made from cow milk; Queso de Murcia uses goat. Aging also differs: Cabrales Cheese is typically aged 2 to 3 months, Queso de Murcia not aged (fresh) / minimum 60-120 days (cured).
Is Cabrales Cheese similar to Queso de Murcia?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Cabrales Cheese for Queso de Murcia?
You can, but expect a shift in richness and milk character.
Does Cabrales Cheese taste like Queso de Murcia?
Cabrales Cheese reads as intense, piquant, while Queso de Murcia is mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured). Aromas also diverge. Cabrales Cheese leans strong, and Queso de Murcia is closer to low intensity (fresh) / medium to high intensity with lactic and animal notes (cured).
What is Cabrales Cheese made of?
Cabrales Cheese is made from cow milk (unpasteurized), using kid rennet. It's typically aged 2 to 3 months. It originates in Spain.
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, Cabrales Cheese or Queso de Murcia?
It depends on the dish. The texture difference is the biggest practical tell. Cabrales Cheese is unctuous, compact, no eyes, while Queso de Murcia is soft and elastic (fresh) / firm and compact (cured).