Queso de Murcia vs Rocamadour Cheese
Queso de Murcia is a soft and elastic (fresh) / firm and compact (cured) goat-milk cheese from Spain, while Rocamadour Cheese is soft and creamy; becomes drier (matured) and made from goat 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 Rocamadour Cheese?
Rocamadour is a very small raw goat's milk cheese from southwest France, named after the village of Rocamadour in the Lot. It is soft, creamy and white, weighs about 35 grams, and has carried AOC status since 1996.
What's the Difference Between Queso de Murcia and Rocamadour Cheese?
- Origin: Queso de Murcia (Spain), Rocamadour Cheese (France)
- Texture: Queso de Murcia (Soft and elastic (fresh) / Firm and compact (cured)), Rocamadour Cheese (Soft and creamy; becomes drier (matured))
- Rind: Queso de Murcia (None (fresh) / Hard, smooth (cured)), Rocamadour Cheese (White, soft (early); (matured))
- Aging: Queso de Murcia (Not aged (fresh) / Minimum 60-120 days (cured)), Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor)
- Taste: Queso de Murcia (Mild, slightly sweet (fresh) / Persistent, lactic, with vegetal and roasted notes (cured)), Rocamadour Cheese (Mild; becomes stronger)
Side-by-Side Comparison
| Queso de Murcia | Rocamadour Cheese | |
|---|---|---|
| Country of Origin | Spain | France |
| Specific Origin | Murcia Region | Communes Of The Causses Du Quercy |
| Milk Type | Goat’s milk | Goat's milk |
| Milk Treatment | — | Unpasteurized |
| Texture | Soft and elastic (fresh) / Firm and compact (cured) | Soft and creamy; becomes drier (matured) |
| Rind | None (fresh) / Hard, smooth (cured) | White, soft (early); (matured) |
| Aging | Not aged (fresh) / Minimum 60-120 days (cured) | Between 6 and 10 days; longer for drier, stronger flavor |
| Taste | Mild, slightly sweet (fresh) / Persistent, lactic, with vegetal and roasted notes (cured) | Mild; becomes stronger |
Taste Comparison: Does Queso de Murcia Taste Like Rocamadour Cheese?
Queso de Murcia reads as mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured), while Rocamadour Cheese brings mild; becomes stronger character. On the nose, Queso de Murcia offers low intensity (fresh) / medium to high intensity with lactic and animal notes (cured), contrasted with Rocamadour Cheese's creamy, buttery, distinctive goat smell. More specifically, Queso de Murcia shows fresh milk, cream (fresh) / butter, hay, dried fruit, caramel (cured), while Rocamadour Cheese leans toward creamy, buttery, distinctive goat smell. Aging plays into this as well. Queso de Murcia at not aged (fresh) / minimum 60-120 days (cured) develops a different profile than Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor.
Can You Substitute Queso de Murcia for Rocamadour Cheese?
In most recipes, Queso de Murcia and Rocamadour Cheese can be swapped with reasonable results. Both are goat-milk cheeses, so the base character carries over. Expect soft and elastic (fresh) / firm and compact (cured) bite and body where the recipe calls for soft and creamy; becomes drier (matured). Flavor-wise, Queso de Murcia reads as mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured) while Rocamadour Cheese brings mild; becomes stronger notes.
Which Is Better, Queso de Murcia or Rocamadour 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 soft and creamy; becomes drier (matured) profile, Rocamadour 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 Rocamadour Cheese fits dishes calling for mild; becomes stronger.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Queso de Murcia the same as Rocamadour Cheese?
No, they're distinct cheeses. Queso de Murcia originates in Spain, while Rocamadour Cheese comes from France. Aging also differs: Queso de Murcia is typically aged not aged (fresh) / minimum 60-120 days (cured), Rocamadour Cheese between 6 and 10 days; longer for drier, stronger flavor.
Is Queso de Murcia similar to Rocamadour Cheese?
Somewhat. They share a goat-milk base but diverge in texture and flavor.
Can I substitute Queso de Murcia for Rocamadour Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Queso de Murcia taste like Rocamadour Cheese?
Queso de Murcia reads as mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured), while Rocamadour Cheese is mild; becomes stronger. Aromas also diverge. Queso de Murcia leans low intensity (fresh) / medium to high intensity with lactic and animal notes (cured), and Rocamadour Cheese is closer to creamy, buttery, distinctive goat 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 Rocamadour Cheese made of?
Rocamadour Cheese is made from goat milk (unpasteurized), using animal rennet. It's typically aged between 6 and 10 days; longer for drier, stronger flavor. It originates in France.
Which should I choose, Queso de Murcia or Rocamadour 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 Rocamadour Cheese is soft and creamy; becomes drier (matured).