Queso de Murcia al vino vs Pecorino Cheese

Queso de Murcia al vino is a firm, elastic, uniform, creamy, unctuous goat-milk cheese, while Pecorino Cheese is hard and made from sheep milk, originating in Italy.

What Is Queso de Murcia al vino?

Queso de Murcia al vino is a fatty goat's milk cheese from the province of Murcia in south-east Spain, with a Protected Designation of Origin. It is made from unpasteurized milk of Murcian goats, and its rind is washed in local red wine while it matures, which turns it purplish red.

What Is Pecorino Cheese?

Pecorino is an Italian hard cheese made from sheep's milk, and its name comes from pecora, the Italian word for sheep. Six main varieties carry PDO status, with Pecorino Romano the best known outside Italy.

What's the Difference Between Queso de Murcia al vino and Pecorino Cheese?

• Milk type: Queso de Murcia al vino (Goat’s milk), Pecorino Cheese (sheep's milk)
• Texture: Queso de Murcia al vino (Firm, elastic, uniform, creamy, unctuous), Pecorino Cheese (hard)
• Aging: Queso de Murcia al vino (Minimum 30 days for 500g or smaller pieces), Pecorino Cheese (fresco, semi-stagionato or stagionato)

Side-by-Side Comparison

Taste Comparison: Does Queso de Murcia al vino Taste Like Pecorino Cheese?

Their flavor profiles are distinct. More specifically, Queso de Murcia al vino shows balanced acidity and saltiness, fresh lactic notes (butter/cream), saltiness intensifies with age, while Pecorino Cheese leans toward buttery, nutty, mild cream and milk. Aging plays into this as well. Queso de Murcia al vino at minimum 30 days for 500g or smaller pieces develops a different profile than Pecorino Cheese at fresco, semi-stagionato or stagionato.

Can You Substitute Queso de Murcia al vino for Pecorino Cheese?

Queso de Murcia al vino can stand in for Pecorino Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect firm, elastic, uniform, creamy, unctuous bite and body where the recipe calls for hard.

Which Is Better, Queso de Murcia al vino or Pecorino Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a firm, elastic, uniform, creamy, unctuous cheese, go with Queso de Murcia al vino. For a hard profile, Pecorino Cheese is the better fit.

Frequently Asked Questions

Is Queso de Murcia al vino the same as Pecorino Cheese?

No, they're distinct cheeses. Queso de Murcia al vino is made from goat milk; Pecorino Cheese uses sheep. Aging also differs: Queso de Murcia al vino is typically aged minimum 30 days for 500g or smaller pieces, Pecorino Cheese fresco, semi-stagionato or stagionato.

Is Queso de Murcia al vino similar to Pecorino Cheese?

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

Can I substitute Queso de Murcia al vino for Pecorino Cheese?

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

Does Queso de Murcia al vino taste like Pecorino Cheese?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

What is Queso de Murcia al vino made of?

Queso de Murcia al vino is made from goat milk (raw), using animal rennet. It's typically aged minimum 30 days for 500g or smaller pieces.

What is Pecorino Cheese made of?

Pecorino Cheese is made from sheep milk. It's typically aged fresco, semi-stagionato or stagionato. It originates in Italy.

Which should I choose, Queso de Murcia al vino or Pecorino Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Queso de Murcia al vino is firm, elastic, uniform, creamy, unctuous, while Pecorino Cheese is hard.