Edam Cheese vs Queso de Murcia

Edam Cheese is a semi-hard, elastic cow-milk cheese from Netherlands, while Queso de Murcia is soft and made from goat milk, originating in Spain.

What Is Edam Cheese?

Edam is a semi-hard Dutch cheese named after the town of Edam in North Holland, sold in flat-ended spheres under a red wax rind. It hardens rather than spoils, which made it the world's most popular cheese from the 14th to the 18th century.

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 Edam Cheese and Queso de Murcia?

• Origin: Edam Cheese (Netherlands), Queso de Murcia (Spain)
• Milk type: Edam Cheese (Cow's milk), Queso de Murcia (Goat's milk)
• Texture: Edam Cheese (Semi-hard, elastic), Queso de Murcia (Soft)
• Rind: Edam Cheese (Smooth, waxed), Queso de Murcia (None (fresh) / Hard, smooth (cured))
• Aging: Edam Cheese (3 months to longer), Queso de Murcia (Not aged (fresh) / Minimum 60-120 days (cured))
• Taste: Edam Cheese (Sweet, milky, nutty, buttery), Queso de Murcia (Mild, slightly sweet (fresh) / Persistent, lactic, with vegetal and roasted notes (cured))

Side-by-Side Comparison

Taste Comparison: Does Edam Cheese Taste Like Queso de Murcia?

Edam Cheese reads as sweet, milky, nutty, buttery, while Queso de Murcia brings mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured) character. On the nose, Edam Cheese offers almost no smell when young, contrasted with Queso de Murcia's low intensity (fresh) / medium to high intensity with lactic and animal notes (cured). More specifically, Edam Cheese shows sweet milky-ness, light brazil nut and almond tones, gentle buttery-ness, aged variants show caramel and roasted nut qualities, while Queso de Murcia leans toward fresh milk, cream (fresh) / butter, hay, dried fruit, caramel (cured). Aging plays into this as well. Edam Cheese at 3 months to longer develops a different profile than Queso de Murcia at not aged (fresh) / minimum 60-120 days (cured).

Can You Substitute Edam Cheese for Queso de Murcia?

Edam Cheese can stand in for Queso de Murcia in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard, elastic bite and body where the recipe calls for soft. Flavor-wise, Edam Cheese reads as sweet, milky, nutty, buttery while Queso de Murcia brings mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured) notes.

Which Is Better, Edam Cheese or Queso de Murcia?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard, elastic cheese, go with Edam Cheese. For a soft profile, Queso de Murcia is the better fit. Flavor-wise, Edam Cheese suits recipes that want sweet, milky, nutty, buttery notes, while Queso de Murcia fits dishes calling for mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured).

Frequently Asked Questions

Is Edam Cheese the same as Queso de Murcia?

No, they're distinct cheeses. Edam Cheese originates in Netherlands, while Queso de Murcia comes from Spain. Edam Cheese is made from cow milk; Queso de Murcia uses goat. Aging also differs: Edam Cheese is typically aged 3 months to longer, Queso de Murcia not aged (fresh) / minimum 60-120 days (cured).

Is Edam Cheese similar to Queso de Murcia?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Edam Cheese for Queso de Murcia?

You can, but expect a shift in richness and milk character.

Does Edam Cheese taste like Queso de Murcia?

Edam Cheese reads as sweet, milky, nutty, buttery, while Queso de Murcia is mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured). Aromas also diverge. Edam Cheese leans almost no smell when young, and Queso de Murcia is closer to low intensity (fresh) / medium to high intensity with lactic and animal notes (cured).

What is Edam Cheese made of?

Edam Cheese is made from cow milk (pasteurized). It's typically aged 3 months to longer. It originates in Netherlands.

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, Edam Cheese or Queso de Murcia?

It depends on the dish. The texture difference is the biggest practical tell. Edam Cheese is semi-hard, elastic, while Queso de Murcia is soft.