Lor Cheese vs Queso de Murcia
Lor Cheese is a soft cheese from Iran, while Queso de Murcia is soft and elastic (fresh) / firm and compact (cured) and made from goat milk, originating in Spain.
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What Is Lor Cheese?
Lor is an Iranian whey cheese, similar to ricotta but firmer and less creamy. It is made from the whey of sheep's, goat's, or cow's milk with added milk and salt. This cheese is low in fat and mild in flavor, typically used in Iranian cuisine as a filling for pastries or as a spread.
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 Lor Cheese and Queso de Murcia?
- Origin: Lor Cheese (Iran), Queso de Murcia (Spain)
- Milk type: Lor Cheese (Whey (from semihard cheeses like Peche)), Queso de Murcia (Goat’s milk)
- Texture: Lor Cheese (Soft), Queso de Murcia (Soft and elastic (fresh) / Firm and compact (cured))
- Aging: Lor Cheese (Fresh), Queso de Murcia (Not aged (fresh) / Minimum 60-120 days (cured))
- Taste: Lor Cheese (Slightly sweet cream), Queso de Murcia (Mild, slightly sweet (fresh) / Persistent, lactic, with vegetal and roasted notes (cured))
Side-by-Side Comparison
| Lor Cheese | Queso de Murcia | |
|---|---|---|
| Country of Origin | Iran | Spain |
| Specific Origin | Azerbaijan And Kurdistan Provinces | Murcia Region |
| Milk Type | Whey (from semihard cheeses like Peche) | Goat’s milk |
| Milk Treatment | Heated at ~212°F (100°C) for 30 minutes | — |
| Texture | Soft | Soft and elastic (fresh) / Firm and compact (cured) |
| Rind | — | None (fresh) / Hard, smooth (cured) |
| Aging | Fresh | Not aged (fresh) / Minimum 60-120 days (cured) |
| Taste | Slightly sweet cream | Mild, slightly sweet (fresh) / Persistent, lactic, with vegetal and roasted notes (cured) |
Taste Comparison: Does Lor Cheese Taste Like Queso de Murcia?
Lor Cheese reads as slightly sweet cream, while Queso de Murcia brings mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured) character. On the nose, Lor Cheese offers no particular smell, contrasted with Queso de Murcia's low intensity (fresh) / medium to high intensity with lactic and animal notes (cured). More specifically, Lor Cheese shows rich in serum proteins, especially albumin and globulin; high nutritional value, while Queso de Murcia leans toward fresh milk, cream (fresh) / butter, hay, dried fruit, caramel (cured). Aging plays into this as well. Lor Cheese at fresh develops a different profile than Queso de Murcia at not aged (fresh) / minimum 60-120 days (cured).
Can You Substitute Lor Cheese for Queso de Murcia?
Lor Cheese can stand in for Queso de Murcia in many dishes, but the switch will shift the overall character of the recipe. Expect soft bite and body where the recipe calls for soft and elastic (fresh) / firm and compact (cured). Flavor-wise, Lor Cheese reads as slightly sweet cream while Queso de Murcia brings mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured) notes.
Which Is Better, Lor Cheese or Queso de Murcia?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Lor Cheese. For a soft and elastic (fresh) / firm and compact (cured) profile, Queso de Murcia is the better fit. Flavor-wise, Lor Cheese suits recipes that want slightly sweet cream 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 Lor Cheese the same as Queso de Murcia?
No, they're distinct cheeses. Lor Cheese originates in Iran, while Queso de Murcia comes from Spain. Aging also differs: Lor Cheese is typically aged fresh, Queso de Murcia not aged (fresh) / minimum 60-120 days (cured).
Is Lor Cheese similar to Queso de Murcia?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Lor Cheese for Queso de Murcia?
You can, but expect a shift in bite and mouthfeel.
Does Lor Cheese taste like Queso de Murcia?
Lor Cheese reads as slightly sweet cream, while Queso de Murcia is mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured). Aromas also diverge. Lor Cheese leans no particular smell, and Queso de Murcia is closer to low intensity (fresh) / medium to high intensity with lactic and animal notes (cured).
What is Lor Cheese made of?
Lor Cheese is made from milk (heated at ~212°f (100°c) for 30 minutes). It's typically aged fresh. It originates in Iran.
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, Lor Cheese or Queso de Murcia?
It depends on the dish. The texture difference is the biggest practical tell. Lor Cheese is soft, while Queso de Murcia is soft and elastic (fresh) / firm and compact (cured).