Queso de Murcia vs Piacentinu Ennese Cheese
Queso de Murcia is a soft and elastic (fresh) / firm and compact (cured) goat-milk cheese from Spain, while Piacentinu Ennese Cheese is compact and made from sheep 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 Piacentinu Ennese Cheese?
Piacentinu Ennese is a protected designation of origin sheep's milk cheese from the Enna area of Sicily. Saffron grown in the same area colors the paste yellow, and whole black peppercorns are worked into the curd.
What's the Difference Between Queso de Murcia and Piacentinu Ennese Cheese?
- Origin: Queso de Murcia (Spain), Piacentinu Ennese Cheese (Italy)
- Milk type: Queso de Murcia (Goat’s milk), Piacentinu Ennese Cheese (Ewe's milk)
- Texture: Queso de Murcia (Soft and elastic (fresh) / Firm and compact (cured)), Piacentinu Ennese Cheese (Compact)
- Rind: Queso de Murcia (None (fresh) / Hard, smooth (cured)), Piacentinu Ennese Cheese (natural, up to 5 mm thick, yellow from saffron)
- Aging: Queso de Murcia (Not aged (fresh) / Minimum 60-120 days (cured)), Piacentinu Ennese Cheese (Two to four months (semi-aged), Over four months (aged))
- Taste: Queso de Murcia (Mild, slightly sweet (fresh) / Persistent, lactic, with vegetal and roasted notes (cured)), Piacentinu Ennese Cheese (Strong, characteristic)
Side-by-Side Comparison
| Queso de Murcia | Piacentinu Ennese Cheese | |
|---|---|---|
| Country of Origin | Spain | Italy |
| Specific Origin | Murcia Region | Province Of Enna |
| Milk Type | Goat’s milk | Ewe's milk |
| Milk Treatment | — | Raw |
| Texture | Soft and elastic (fresh) / Firm and compact (cured) | Compact |
| Rind | None (fresh) / Hard, smooth (cured) | Natural, up to 5 mm thick, yellow from saffron |
| Aging | Not aged (fresh) / Minimum 60-120 days (cured) | Two to four months (semi-aged), Over four months (aged) |
| Taste | Mild, slightly sweet (fresh) / Persistent, lactic, with vegetal and roasted notes (cured) | Strong, characteristic |
Taste Comparison: Does Queso de Murcia Taste Like Piacentinu Ennese Cheese?
Queso de Murcia reads as mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured), while Piacentinu Ennese Cheese brings strong, characteristic character. On the nose, Queso de Murcia offers low intensity (fresh) / medium to high intensity with lactic and animal notes (cured), contrasted with Piacentinu Ennese Cheese's strong characteristic smell. More specifically, Queso de Murcia shows fresh milk, cream (fresh) / butter, hay, dried fruit, caramel (cured), while Piacentinu Ennese Cheese leans toward saffron and black pepper imparted. Aging plays into this as well. Queso de Murcia at not aged (fresh) / minimum 60-120 days (cured) develops a different profile than Piacentinu Ennese Cheese at two to four months (semi-aged), over four months (aged).
Can You Substitute Queso de Murcia for Piacentinu Ennese Cheese?
Queso de Murcia can stand in for Piacentinu Ennese Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft and elastic (fresh) / firm and compact (cured) bite and body where the recipe calls for compact. Flavor-wise, Queso de Murcia reads as mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured) while Piacentinu Ennese Cheese brings strong, characteristic notes.
Which Is Better, Queso de Murcia or Piacentinu Ennese Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft and elastic (fresh) / firm and compact (cured) cheese, go with Queso de Murcia. For a compact profile, Piacentinu Ennese 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 Piacentinu Ennese Cheese fits dishes calling for strong, characteristic.
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Frequently Asked Questions
Is Queso de Murcia the same as Piacentinu Ennese Cheese?
No, they're distinct cheeses. Queso de Murcia originates in Spain, while Piacentinu Ennese Cheese comes from Italy. Queso de Murcia is made from goat milk; Piacentinu Ennese Cheese uses sheep. Aging also differs: Queso de Murcia is typically aged not aged (fresh) / minimum 60-120 days (cured), Piacentinu Ennese Cheese two to four months (semi-aged), over four months (aged).
Is Queso de Murcia similar to Piacentinu Ennese Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Queso de Murcia for Piacentinu Ennese Cheese?
You can, but expect a shift in richness and milk character.
Does Queso de Murcia taste like Piacentinu Ennese Cheese?
Queso de Murcia reads as mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured), while Piacentinu Ennese Cheese is strong, characteristic. Aromas also diverge. Queso de Murcia leans low intensity (fresh) / medium to high intensity with lactic and animal notes (cured), and Piacentinu Ennese Cheese is closer to strong characteristic smell.
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 Piacentinu Ennese Cheese made of?
Piacentinu Ennese Cheese is made from sheep milk (raw), using artisanal rennet. It's typically aged two to four months (semi-aged), over four months (aged). It originates in Italy.
Which should I choose, Queso de Murcia or Piacentinu Ennese Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Queso de Murcia is soft and elastic (fresh) / firm and compact (cured), while Piacentinu Ennese Cheese is compact.