Queso de Murcia vs Red Leicester Cheese

Queso de Murcia is a soft and elastic (fresh) / firm and compact (cured) goat-milk cheese from Spain, while Red Leicester Cheese is hard, similar to cheddar but more moist, crumbly and made from cow milk, originating in United Kingdom.

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 Red Leicester Cheese?

Red Leicester is an English cow's milk cheese from Leicestershire, close to Cheddar but crumblier. Annatto gives it its orange colour, and four to nine months of ageing takes it from mild and mellow to tangy and slightly nutty.

What's the Difference Between Queso de Murcia and Red Leicester Cheese?

• Origin: Queso de Murcia (Spain), Red Leicester Cheese (United Kingdom)
• Milk type: Queso de Murcia (Goat’s milk), Red Leicester Cheese (cow's milk)
• Texture: Queso de Murcia (Soft and elastic (fresh) / Firm and compact (cured)), Red Leicester Cheese (Hard, similar to Cheddar but more moist, crumbly)
• Rind: Queso de Murcia (None (fresh) / Hard, smooth (cured)), Red Leicester Cheese (Clothbound (Sparkenhoe Farm), Plastic (industrial))
• Aging: Queso de Murcia (Not aged (fresh) / Minimum 60-120 days (cured)), Red Leicester Cheese (6 months (traditional), varies for industrial)
• Taste: Queso de Murcia (Mild, slightly sweet (fresh) / Persistent, lactic, with vegetal and roasted notes (cured)), Red Leicester Cheese (caramel, sweet)

Side-by-Side Comparison

Taste Comparison: Does Queso de Murcia Taste Like Red Leicester Cheese?

Queso de Murcia reads as mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured), while Red Leicester Cheese brings caramel, sweet character. On the nose, Queso de Murcia offers low intensity (fresh) / medium to high intensity with lactic and animal notes (cured), contrasted with Red Leicester Cheese's mild. More specifically, Queso de Murcia shows fresh milk, cream (fresh) / butter, hay, dried fruit, caramel (cured), while Red Leicester Cheese leans toward mild and mellow when young, stronger and tangier with age, slightly nutty with a sweet aftertaste. Aging plays into this as well. Queso de Murcia at not aged (fresh) / minimum 60-120 days (cured) develops a different profile than Red Leicester Cheese at 6 months (traditional), varies for industrial.

Can You Substitute Queso de Murcia for Red Leicester Cheese?

Queso de Murcia can stand in for Red Leicester 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 hard, similar to cheddar but more moist, crumbly. Flavor-wise, Queso de Murcia reads as mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured) while Red Leicester Cheese brings caramel, sweet notes.

Which Is Better, Queso de Murcia or Red Leicester 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 hard, similar to cheddar but more moist, crumbly profile, Red Leicester 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 Red Leicester Cheese fits dishes calling for caramel, sweet.

Frequently Asked Questions

Is Queso de Murcia the same as Red Leicester Cheese?

No, they're distinct cheeses. Queso de Murcia originates in Spain, while Red Leicester Cheese comes from United Kingdom. Queso de Murcia is made from goat milk; Red Leicester Cheese uses cow. Aging also differs: Queso de Murcia is typically aged not aged (fresh) / minimum 60-120 days (cured), Red Leicester Cheese 6 months (traditional), varies for industrial.

Is Queso de Murcia similar to Red Leicester Cheese?

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

Can I substitute Queso de Murcia for Red Leicester Cheese?

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

Does Queso de Murcia taste like Red Leicester Cheese?

Queso de Murcia reads as mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured), while Red Leicester Cheese is caramel, sweet. Aromas also diverge. Queso de Murcia leans low intensity (fresh) / medium to high intensity with lactic and animal notes (cured), and Red Leicester Cheese is closer to mild.

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 Red Leicester Cheese made of?

Red Leicester Cheese is made from cow milk (unpasteurized (sparkenhoe farm), pasteurized (others)), using animal rennet. It's typically aged 6 months (traditional), varies for industrial. It originates in United Kingdom.

Which should I choose, Queso de Murcia or Red Leicester 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 Red Leicester Cheese is hard, similar to cheddar but more moist, crumbly.