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 traditional Spanish cheese made exclusively from the milk of Murcian goats. It is produced in the Murcia region and comes in two varieties: "Queso de Murcia fresco" (fresh) and "Queso de Murcia curado" (cured). The fresh variety is a soft, lightly pressed cheese with a white, elastic texture and a mild, slightly sweet flavor. The cured variety is firmer, with a smooth rind, a white-to-ochre body, and a complex flavor profile featuring lactic, animal, and vegetal notes. The cheese is made using traditional methods, including manual or mechanical molding, brining, and aging. Murcian goats are known for their high-fat milk, which contributes to the cheese's richness. The cheese must be produced and matured within the Murcia region, following strict regulations.
What Is Reblochon Cheese?
Reblochon is a soft washed-rind and smear-ripened French cheese from the Alps region of Savoy. The cheese has a creamy, nutty taste under its orange-colored rind. It was traditionally made using the second milking of cows, which produces a richer milk. Reblochon is famously used in the dish "tartiflette," a gratin made with potatoes, bacon, and onions.
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. 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.
Which is your favorite?
One click, anonymous. See what others chose.
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. 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.