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Artisanal Goat Cheese vs Mahón-Menorca Cheese
Artisanal Goat Cheese
Mahón-Menorca Cheese
In this article, we’ll explore the answers to the most common questions about Artisanal Goat Cheese and Mahón-Menorca Cheese, including:
- "What is the difference between Artisanal Goat Cheese and Mahón-Menorca Cheese?"
- "Is Artisanal Goat Cheese and Mahón-Menorca Cheese the same?"
- "How does Artisanal Goat Cheese compare to Mahón-Menorca Cheese cheese?"
- "How does the taste of Artisanal Goat Cheese compare to Mahón-Menorca Cheese?"
- "Is Artisanal Goat Cheese or Mahón-Menorca Cheese better?"
Comparing the Two Cheeses
Ranking
Artisanal Goat Cheese is ranked #315 out of 377 types.
Mahón-Menorca is ranked #223 out of 377 types.
Country of Origin
Artisanal Goat Cheese comes from . Mahón-Menorca Cheese originated from Spain.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Artisanal Goat Cheese is not a protected cheese. Mahón-Menorca Cheese has a PDO (1985).
Milk Type and Treatment
Artisanal Goat Cheese is made with goat milk. Mahón-Menorca Cheese is made with cow or sheep milk that is typically raw.
Composition and Texture
Mahón-Menorca's texture can be described as "firm".
Flavor and Aroma
Mahón-Menorca Cheese has a salty and spicy flavor. Mahón-Menorca's aroma can be described as "lactic, buttery".
Appearance and Aging
Mahón-Menorca Cheese has a color of ivory-yellow to orangey or brownish gray , comes in parallelepiped shape and has an aging period of tender: 21-60 days, semi-cured: 2-5 months, vintage: >5 months .
Rind and Rennet Type
Mahón-Menorca Cheese's rind is described as characteristic orangish , with vegetable (cynara cardunculus) rennet.
Side-by-Side Comparison Table
| Artisanal Goat Cheese | Mahón-Menorca Cheese | |
|---|---|---|
| Country of Origin | Spain | |
| Specific Origin | Menorca, Balearic Islands | |
| Certification | None | PDO (1985) |
| Milk Type | Goat | Friesian, Menorcan, Brown Alpine cow’s milk, some ewe’s milk (max 5%) |
| Milk Treatment | Raw or any authorized preservation technology | |
| Rind | Characteristic orangish | |
| Texture | Firm | |
| Flavor | Salty and spicy | |
| Aroma | Lactic, buttery | |
| Colors | Ivory-yellow to orangey or brownish gray | |
| Forms | Parallelepiped shape | |
| Age | Tender: 21-60 days, Semi-cured: 2-5 months, Vintage: >5 months | |
| Rennet Type | Vegetable (Cynara cardunculus) |
