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Blue Cheese vs Manchego Cheese
Blue Cheese
Manchego Cheese
In this article, we’ll explore the answers to the most common questions about Blue Cheese and Manchego Cheese, including:
- "What is the difference between Blue Cheese and Manchego Cheese?"
- "Is Blue Cheese and Manchego Cheese the same?"
- "How does Blue Cheese compare to Manchego Cheese cheese?"
- "How does the taste of Blue Cheese compare to Manchego Cheese?"
- "Is Blue Cheese or Manchego Cheese better?"
Blue Cheese Overview
A type of cheese injected or inoculated with Penicillium mold to create blue or green veins, resulting in a tangy, sharp flavor and creamy or crumbly texture.
Manchego Cheese Overview
Manchego is a PDO-protected cheese made in the La Mancha region of Spain, exclusively from the milk of Manchega sheep. It has a firm and compact consistency and a buttery texture, with a distinctive flavor that is well-developed and tangy, often with a slight piquancy in older cheeses. Manchego is aged for a minimum of two months and up to two years, developing a deeper flavor and harder texture with time.
Comparing the Two Cheeses
Ranking
Blue is ranked #3 out of 377 types.
Manchego is ranked #34 out of 377 types.
Country of Origin
Blue Cheese comes from France. Manchego 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. Blue is not a protected cheese. Manchego Cheese has a PDO (1984).
Milk Type and Treatment
Blue Cheese is made with cow, goat, or sheep milk. Manchego Cheese is made with sheep milk that is typically raw or pasteurized.
Composition and Texture
Manchego's texture can be described as "compact".
Flavor and Aroma
Manchego Cheese has a slightly acidic flavor.
Appearance and Aging
Manchego Cheese has a color of white to yellowish ivory , comes in cylindrical with flat faces and has an aging period of fresco (2 weeks), semi-curado (3 weeks to 4 months), curado (3-6 months), viejo or anejo (1 year) .
Rind and Rennet Type
Manchego Cheese's rind is described as pleita and flor imprints , with animal rennet.
Side-by-Side Comparison Table
| Blue Cheese | Manchego Cheese | |
|---|---|---|
| Country of Origin | France | Spain |
| Specific Origin | La Mancha region | |
| Certification | None | PDO (1984) |
| Milk Type | Cow, Sheep, Goat | Manchega ewe's milk |
| Milk Treatment | Raw or pasteurized | |
| Rind | Pleita and flor imprints | |
| Texture | Compact | |
| Flavor | Slightly acidic | |
| Colors | White to yellowish ivory | |
| Forms | Cylindrical with flat faces | |
| Age | Fresco (2 weeks), Semi-curado (3 weeks to 4 months), Curado (3-6 months), Viejo or Anejo (1 year) | |
| Rennet Type | Animal rennet |
