Limburger Cheese vs Queso de Murcia

Limburger Cheese is a firm to spreadable cow-milk cheese from Belgium, while Queso de Murcia is soft and elastic (fresh) / firm and compact (cured) and made from goat milk, originating in Spain.

What Is Limburger Cheese?

Limburger is a washed-rind cow's milk cheese from the Herve area of the old Duchy of Limburg, now part of Belgium. It is known for the powerful smell it develops after about three months of ripening.

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 Limburger Cheese and Queso de Murcia?

• Origin: Limburger Cheese (Belgium), Queso de Murcia (Spain)
• Milk type: Limburger Cheese (Cow’s milk), Queso de Murcia (Goat’s milk)
• Texture: Limburger Cheese (Firm to spreadable), Queso de Murcia (Soft and elastic (fresh) / Firm and compact (cured))
• Rind: Limburger Cheese (Sticky, orange-brown), Queso de Murcia (None (fresh) / Hard, smooth (cured))
• Aging: Limburger Cheese (3 months), Queso de Murcia (Not aged (fresh) / Minimum 60-120 days (cured))
• Taste: Limburger Cheese (Meaty, farmyard), Queso de Murcia (Mild, slightly sweet (fresh) / Persistent, lactic, with vegetal and roasted notes (cured))

Side-by-Side Comparison

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

Limburger Cheese reads as meaty, farmyard, while Queso de Murcia brings mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured) character. On the nose, Limburger Cheese offers pungent, body odor-like, contrasted with Queso de Murcia's low intensity (fresh) / medium to high intensity with lactic and animal notes (cured). More specifically, Limburger Cheese shows created in the 1800s by belgian trappist monks and renowned for its pungent odor, limburger cheese evolves from firm and crumbly to exceptionally creamy and stinky over three months. the odor, akin to smelly feet, is due to brevibacterium linens used in the brine wash. now predominantly produced in germany, with a significant historical presence in the american midwest, particularly wisconsin. traditionally served with dark bread, brown mustard, onion slices, and beer. despite its notoriety for its distinctive smell, limburger remains a famous washed-rind cheese, enjoyed in sandwiches or with boiled potatoes and butter., while Queso de Murcia leans toward fresh milk, cream (fresh) / butter, hay, dried fruit, caramel (cured). Aging plays into this as well. Limburger Cheese at 3 months develops a different profile than Queso de Murcia at not aged (fresh) / minimum 60-120 days (cured).

Can You Substitute Limburger Cheese for Queso de Murcia?

Limburger Cheese can stand in for Queso de Murcia in many dishes, but the switch will shift the overall character of the recipe. Expect firm to spreadable bite and body where the recipe calls for soft and elastic (fresh) / firm and compact (cured). Flavor-wise, Limburger Cheese reads as meaty, farmyard while Queso de Murcia brings mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured) notes.

Which Is Better, Limburger Cheese or Queso de Murcia?

There's no single winner. It depends on your recipe and the profile you want. If you want a firm to spreadable cheese, go with Limburger Cheese. For a soft and elastic (fresh) / firm and compact (cured) profile, Queso de Murcia is the better fit. Flavor-wise, Limburger Cheese suits recipes that want meaty, farmyard 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 Limburger Cheese the same as Queso de Murcia?

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

Is Limburger Cheese similar to Queso de Murcia?

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

Can I substitute Limburger Cheese for Queso de Murcia?

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

Does Limburger Cheese taste like Queso de Murcia?

Limburger Cheese reads as meaty, farmyard, while Queso de Murcia is mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured). Aromas also diverge. Limburger Cheese leans pungent, body odor-like, and Queso de Murcia is closer to low intensity (fresh) / medium to high intensity with lactic and animal notes (cured).

What is Limburger Cheese made of?

Limburger Cheese is made from cow milk (raw). It's typically aged 3 months. It originates in Belgium.

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, Limburger Cheese or Queso de Murcia?

It depends on the dish. The texture difference is the biggest practical tell. Limburger Cheese is firm to spreadable, while Queso de Murcia is soft and elastic (fresh) / firm and compact (cured).