Queso de Murcia vs Parmesan Cheese
Queso de Murcia is a soft goat-milk cheese from Spain, while Parmesan Cheese is hard and made from cow milk, originating in Italy.
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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 Is Parmesan Cheese?
Parmesan, or Parmigiano Reggiano, is a hard granular cow's milk cheese from northern Italy, aged at least 12 months. It is known for its sharp, salty, savory taste, which comes from an unusually high level of glutamate.
What's the Difference Between Queso de Murcia and Parmesan Cheese?
- Origin: Queso de Murcia (Spain), Parmesan Cheese (Italy)
- Milk type: Queso de Murcia (Goat's milk), Parmesan Cheese (Cow's milk)
- Texture: Queso de Murcia (Soft), Parmesan Cheese (Hard)
- Rind: Queso de Murcia (None (fresh) / Hard, smooth (cured)), Parmesan Cheese (natural)
- Aging: Queso de Murcia (Not aged (fresh) / Minimum 60-120 days (cured)), Parmesan Cheese (minimum 12 months, average 2 years)
- Taste: Queso de Murcia (Mild, slightly sweet (fresh) / Persistent, lactic, with vegetal and roasted notes (cured)), Parmesan Cheese (salty, savory)
Side-by-Side Comparison
| Queso de Murcia | Parmesan Cheese | |
|---|---|---|
| Country of Origin | Spain | Italy |
| Specific Origin | Murcia Region | Parma And Reggio Emilia, Emilia-Romagna, Italy |
| Milk Type | Goat's milk | Cow's milk |
| Milk Treatment | — | Unpasteurized |
| Texture | Soft | Hard |
| Rind | None (fresh) / Hard, smooth (cured) | Natural |
| Aging | Not aged (fresh) / Minimum 60-120 days (cured) | Minimum 12 months, average 2 years |
| Taste | Mild, slightly sweet (fresh) / Persistent, lactic, with vegetal and roasted notes (cured) | Salty, savory |
Taste Comparison: Does Queso de Murcia Taste Like Parmesan Cheese?
Queso de Murcia reads as mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured), while Parmesan Cheese brings salty, savory character. On the nose, Queso de Murcia offers low intensity (fresh) / medium to high intensity with lactic and animal notes (cured), contrasted with Parmesan Cheese's nutty, strong. More specifically, Queso de Murcia shows fresh milk, cream (fresh) / butter, hay, dried fruit, caramel (cured), while Parmesan Cheese leans toward sharp, salty, savory, strong umami. Aging plays into this as well. Queso de Murcia at not aged (fresh) / minimum 60-120 days (cured) develops a different profile than Parmesan Cheese at minimum 12 months, average 2 years.
Can You Substitute Queso de Murcia for Parmesan Cheese?
Queso de Murcia can stand in for Parmesan Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft bite and body where the recipe calls for hard. Flavor-wise, Queso de Murcia reads as mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured) while Parmesan Cheese brings salty, savory notes.
Which Is Better, Queso de Murcia or Parmesan Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Queso de Murcia. For a hard profile, Parmesan Cheese is the better fit. Flavor-wise, Queso de Murcia suits recipes that want mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured) notes, while Parmesan Cheese fits dishes calling for salty, savory.
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Frequently Asked Questions
Is Queso de Murcia the same as Parmesan Cheese?
No, they're distinct cheeses. Queso de Murcia originates in Spain, while Parmesan Cheese comes from Italy. Queso de Murcia is made from goat milk; Parmesan Cheese uses cow. Aging also differs: Queso de Murcia is typically aged not aged (fresh) / minimum 60-120 days (cured), Parmesan Cheese minimum 12 months, average 2 years.
Is Queso de Murcia similar to Parmesan Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Queso de Murcia for Parmesan Cheese?
You can, but expect a shift in richness and milk character.
Does Queso de Murcia taste like Parmesan Cheese?
Queso de Murcia reads as mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured), while Parmesan Cheese is salty, savory. Aromas also diverge. Queso de Murcia leans low intensity (fresh) / medium to high intensity with lactic and animal notes (cured), and Parmesan Cheese is closer to nutty, strong.
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.
What is Parmesan Cheese made of?
Parmesan Cheese is made from cow milk (unpasteurized), using animal (calf rennet) rennet. It's typically aged minimum 12 months, average 2 years. It originates in Italy.
Which should I choose, Queso de Murcia or Parmesan Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Queso de Murcia is soft, while Parmesan Cheese is hard.