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Blue Cheese vs Queso Manchego
Blue Cheese
Queso Manchego
In this article, we'll explore the answers to the most common questions about Blue Cheese and Queso Manchego, including:
- "What is the difference between Blue Cheese and Queso Manchego?"
- "Is Blue Cheese and Queso Manchego the same?"
- "How does Blue Cheese compare to Queso Manchego cheese?"
- "How does the taste of Blue Cheese compare to Queso Manchego?"
- "Is Blue Cheese or Queso Manchego 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.
Queso Manchego 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
Country of Origin
Blue Cheese comes from France. Queso Manchego 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. Queso Manchego has a PDO (1996).
Milk Type and Treatment
Blue Cheese is made with cow, goat, or sheep milk that is typically raw or pasteurized. Queso Manchego is made with sheep milk that is typically raw or pasteurized.
Composition and Texture
Blue Cheese has a fat content of around 25-35% and a moisture content of around 30-50%. Blue's texture can be described as "crumbly, creamy, semi-soft". Queso Manchego's texture can be described as "compact".
Taste and Aroma
Blue Cheese has a sharp, tangy, savory, salty, pungent taste. Blue's aroma can be described as "strong, pungent, earthy, funky". Queso Manchego has a slightly acidic taste.
Appearance and Aging
Blue Cheese's appearance is colored white to creamy yellow base with blue-green veining , is available in wheel, block, wedge, crumbles and is aged typically aged 2-6 months . Queso Manchego 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
Blue Cheese's rind is described as natural and uses traditional (animal rennet) or microbial (varies by producer) rennet. Queso Manchego's rind is described as pleita and flor imprints , with animal rennet.
Ranking
Blue is ranked #4 out of 996 types based on community views. Queso Manchego is ranked #31 out of 996 types based on community views.
Pairing Comparison
| Blue | Queso Manchego | |
|---|---|---|
| Best Pairings | Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb, IPA, Malbec, Muscat, Pear, Pecans, Port, Scotch, Steak | Albariño, Almonds, Cava, Chorizo, Dried Figs, Dried Fruit, Tequila |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | Apples, Apricot, Asian Pear, Cabernet Sauvignon, Crackers, Dirty Martini, Fig Jam, Grapes, Green Apple, Grüner Veltliner, Hard Cider, Honey, Honeycomb, Madeira, Malbec, Pear, Port, Scotch |
For more details, check the full pairing guides on the Blue and Queso Manchego pages.
Side-by-Side Comparison Table
| Blue Cheese | Queso Manchego | |
|---|---|---|
| Country of Origin | France | Spain |
| Specific Origin | Not Specified | La Mancha Region |
| Certification | Not Specified | PDO (1996) |
| Milk Type | Cow, Sheep, Goat | Sheep's milk |
| Milk Treatment | Pasteurized or Raw | Raw or pasteurized |
| Fat Content | Around 25-35% | Not Specified |
| Moisture Content | Around 30-50% | Not Specified |
| Rind | Natural | Pleita and flor imprints |
| Texture | Crumbly, Creamy, Semi-Soft | Compact |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Slightly acidic |
| Aroma | Strong, Pungent, Earthy, Funky | Not Specified |
| Colors | White to Creamy Yellow base with Blue-Green Veining | White to yellowish ivory |
| Forms | Wheel, Block, Wedge, Crumbles | Cylindrical with flat faces |
| Age | Typically aged 2-6 months | Fresco (2 weeks), Semi-curado (3 weeks to 4 months), Curado (3-6 months), Viejo or Anejo (1 year) |
| Rennet Type | Traditional (animal rennet) or Microbial (varies by producer) | Animal rennet |
Which One Should You Choose?
If you prefer a crumbly, creamy, semi-soft cheese, go for Blue. But if you enjoy a compact consistency, Queso Manchego might be the better pick. Blue has a sharp, tangy, savory, salty, pungent taste, making it great for various dishes. Meanwhile, Queso Manchego offers a slightly acidic profile, ideal for different meals.
