Monte Enebro Cheese vs Queso de Murcia
Monte Enebro Cheese is a smooth, dense goat-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 Monte Enebro Cheese?
Monte Enebro is an artisanal goat cheese from Avila, Spain, created by cheesemaker Rafael Baez and his daughter Paloma. It has a distinctive ash-covered rind with a creamy, slightly acidic interior that features strong, tangy blue mold flavors developing towards the center of the cheese. Monte Enebro is highly regarded for its complex flavor profile and creamy texture.
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 Monte Enebro Cheese and Queso de Murcia?
- Texture: Monte Enebro Cheese (Smooth, dense), Queso de Murcia (Soft and elastic (fresh) / Firm and compact (cured))
- Rind: Monte Enebro Cheese (Charcoal-colored), Queso de Murcia (None (fresh) / Hard, smooth (cured))
- Aging: Monte Enebro Cheese (Matured for 30 days after spraying with Penicillium roqueforti), Queso de Murcia (Not aged (fresh) / Minimum 60-120 days (cured))
- Taste: Monte Enebro Cheese (Bold, goaty, tang, pleasing spice), Queso de Murcia (Mild, slightly sweet (fresh) / Persistent, lactic, with vegetal and roasted notes (cured))
Side-by-Side Comparison
| Monte Enebro Cheese | Queso de Murcia | |
|---|---|---|
| Country of Origin | Spain | Spain |
| Specific Origin | Avila, Southwest Of Madrid | Murcia Region |
| Milk Type | Goat's milk | Goat’s milk |
| Milk Treatment | Unpasteurized | — |
| Texture | Smooth, dense | Soft and elastic (fresh) / Firm and compact (cured) |
| Rind | Charcoal-colored | None (fresh) / Hard, smooth (cured) |
| Aging | Matured for 30 days after spraying with Penicillium roqueforti | Not aged (fresh) / Minimum 60-120 days (cured) |
| Taste | Bold, goaty, tang, pleasing spice | Mild, slightly sweet (fresh) / Persistent, lactic, with vegetal and roasted notes (cured) |
Taste Comparison: Does Monte Enebro Cheese Taste Like Queso de Murcia?
Monte Enebro Cheese reads as bold, goaty, tang, pleasing spice, while Queso de Murcia brings mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured) character. On the nose, Monte Enebro Cheese offers bold, goaty, contrasted with Queso de Murcia's low intensity (fresh) / medium to high intensity with lactic and animal notes (cured). More specifically, Monte Enebro Cheese shows bold goaty aroma, distinct tang, and pleasing spice notes imparted by the penicillium roqueforti rind, while Queso de Murcia leans toward fresh milk, cream (fresh) / butter, hay, dried fruit, caramel (cured). Aging plays into this as well. Monte Enebro Cheese at matured for 30 days after spraying with penicillium roqueforti develops a different profile than Queso de Murcia at not aged (fresh) / minimum 60-120 days (cured).
Can You Substitute Monte Enebro Cheese for Queso de Murcia?
In most recipes, Monte Enebro Cheese and Queso de Murcia can be swapped with reasonable results. Both are goat-milk cheeses, so the base character carries over. Expect smooth, dense bite and body where the recipe calls for soft and elastic (fresh) / firm and compact (cured). Flavor-wise, Monte Enebro Cheese reads as bold, goaty, tang, pleasing spice while Queso de Murcia brings mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured) notes.
Which Is Better, Monte Enebro Cheese or Queso de Murcia?
There's no single winner. It depends on your recipe and the profile you want. If you want a smooth, dense cheese, go with Monte Enebro Cheese. For a soft and elastic (fresh) / firm and compact (cured) profile, Queso de Murcia is the better fit. Flavor-wise, Monte Enebro Cheese suits recipes that want bold, goaty, tang, pleasing spice 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 Monte Enebro Cheese the same as Queso de Murcia?
No, they're distinct cheeses. Aging also differs: Monte Enebro Cheese is typically aged matured for 30 days after spraying with penicillium roqueforti, Queso de Murcia not aged (fresh) / minimum 60-120 days (cured).
Is Monte Enebro Cheese similar to Queso de Murcia?
Somewhat. They share a goat-milk base but diverge in texture and flavor.
Can I substitute Monte Enebro Cheese for Queso de Murcia?
You can, but expect a shift in bite and mouthfeel.
Does Monte Enebro Cheese taste like Queso de Murcia?
Monte Enebro Cheese reads as bold, goaty, tang, pleasing spice, while Queso de Murcia is mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured). Aromas also diverge. Monte Enebro Cheese leans bold, goaty, and Queso de Murcia is closer to low intensity (fresh) / medium to high intensity with lactic and animal notes (cured).
What is Monte Enebro Cheese made of?
Monte Enebro Cheese is made from goat milk (unpasteurized). It's typically aged matured for 30 days after spraying with penicillium roqueforti. 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, Monte Enebro Cheese or Queso de Murcia?
It depends on the dish. The texture difference is the biggest practical tell. Monte Enebro Cheese is smooth, dense, while Queso de Murcia is soft and elastic (fresh) / firm and compact (cured).