Queso de Murcia vs Reblochon Cheese
Queso de Murcia is a soft and elastic (fresh) / firm and compact (cured) goat-milk cheese from Spain, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
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 Reblochon Cheese?
Reblochon is a soft, washed-rind cheese made from raw cow's milk in the Haute-Savoie region of the French Alps. It tastes nutty, holds an AOC designation, and is the cheese that makes tartiflette work.
What's the Difference Between Queso de Murcia and Reblochon Cheese?
- Origin: Queso de Murcia (Spain), Reblochon Cheese (France)
- Milk type: Queso de Murcia (Goat’s milk), Reblochon Cheese (Raw whole cow’s milk)
- Texture: Queso de Murcia (Soft and elastic (fresh) / Firm and compact (cured)), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Queso de Murcia (None (fresh) / Hard, smooth (cured)), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Queso de Murcia (Not aged (fresh) / Minimum 60-120 days (cured)), Reblochon Cheese (3 to 4 months)
- Taste: Queso de Murcia (Mild, slightly sweet (fresh) / Persistent, lactic, with vegetal and roasted notes (cured)), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Queso de Murcia | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Spain | France |
| Specific Origin | Murcia Region | Haute-Savoie And Savoie |
| Milk Type | Goat’s milk | Raw whole cow’s milk |
| Milk Treatment | — | Raw |
| Texture | Soft and elastic (fresh) / Firm and compact (cured) | Ivory-colored, creamy and supple |
| Rind | None (fresh) / Hard, smooth (cured) | Yellow-orange covered with a thin white mold |
| Aging | Not aged (fresh) / Minimum 60-120 days (cured) | 3 to 4 months |
| Taste | Mild, slightly sweet (fresh) / Persistent, lactic, with vegetal and roasted notes (cured) | Creamy, nutty |
Taste Comparison: Does Queso de Murcia Taste Like Reblochon Cheese?
Queso de Murcia reads as mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured), while Reblochon Cheese brings creamy, nutty character. More specifically, Queso de Murcia shows fresh milk, cream (fresh) / butter, hay, dried fruit, caramel (cured), while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Queso de Murcia at not aged (fresh) / minimum 60-120 days (cured) develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Queso de Murcia for Reblochon Cheese?
Queso de Murcia can stand in for Reblochon 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 ivory-colored, creamy and supple. Flavor-wise, Queso de Murcia reads as mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured) while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Queso de Murcia or Reblochon 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 ivory-colored, creamy and supple profile, Reblochon 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 Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Queso de Murcia the same as Reblochon Cheese?
No, they're distinct cheeses. Queso de Murcia originates in Spain, while Reblochon Cheese comes from France. Queso de Murcia is made from goat milk; Reblochon Cheese uses cow. Aging also differs: Queso de Murcia is typically aged not aged (fresh) / minimum 60-120 days (cured), Reblochon Cheese 3 to 4 months.
Is Queso de Murcia similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Queso de Murcia for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Queso de Murcia taste like Reblochon Cheese?
Queso de Murcia reads as mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured), while Reblochon Cheese is creamy, nutty.
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 Reblochon Cheese made of?
Reblochon Cheese is made from cow milk (raw), using natural rennet. It's typically aged 3 to 4 months. It originates in France.
Which should I choose, Queso de Murcia or Reblochon 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 Reblochon Cheese is ivory-colored, creamy and supple.