Log In
Explore
Cheeses
Cheesemakers
Types
Pairings
Cheese Map
Free Tools
Brie Cheese vs Queso Manchego
Brie Cheese
Queso Manchego
In this article, we'll explore the answers to the most common questions about Brie Cheese and Queso Manchego, including:
- "What is the difference between Brie Cheese and Queso Manchego?"
- "Is Brie Cheese and Queso Manchego the same?"
- "How does Brie Cheese compare to Queso Manchego cheese?"
- "How does the taste of Brie Cheese compare to Queso Manchego?"
- "Is Brie Cheese or Queso Manchego better?"
Brie Cheese Overview
Brie is a soft cheese named after the French region from which it originated. It’s famous for its creamy interior and edible white rind. Brie has a rich, buttery flavor with hints of mushrooms and almonds. It’s often served at room temperature on cheese platters or used in cooking for its ability to add depth and creaminess to recipes.
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
Brie 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. Brie is not a protected cheese. Queso Manchego has a PDO (1996).
Milk Type and Treatment
Brie Cheese is made with cow milk that is typically raw or pasteurized. Queso Manchego is made with sheep milk that is typically raw or pasteurized.
Composition and Texture
Brie's texture can be described as "soft". Queso Manchego's texture can be described as "compact".
Taste and Aroma
Brie Cheese has a nutty, mushroom taste. Queso Manchego has a slightly acidic taste.
Appearance and Aging
Brie Cheese's appearance is colored white . 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
Brie Cheese's rind is described as bloomy and uses animal rennet. Queso Manchego's rind is described as pleita and flor imprints , with animal rennet.
Ranking
Brie is ranked #5 out of 996 types based on community views. Queso Manchego is ranked #31 out of 996 types based on community views.
Pairing Comparison
| Brie | Queso Manchego | |
|---|---|---|
| Best Pairings | Apples, Apricot, Asian Pear, Asti Spumante, Beaujolais, Belgian Blonde, Bresaola, Cabernet Franc, California Viogniers, Cava, Champagne, Crackers, Dried Cranberries, Dried Fruit, Fig Jam, Fruit Compote, Gamay, Ginger, Grapes, Hard Cider, Honey, Honeycomb, Kombucha, Mangoes, Merlot, Mushrooms, Pear, Pecans, Pistachios, Port, Prosecco, Raspberry, Sparkling Rosé, Strawberries, Turkey, Viognier, White Burgundy | Albariño, Almonds, Cava, Chorizo, Dried Figs, Dried Fruit, Tequila |
| Other Good Pairings | Almonds, Bordeaux, Burgundy Red, Dijon Mustard, Dried Figs, German Riesling, Green Apple, Green Tea, Grüner Veltliner, Ham, Kiwi, Muscat, Prosciutto, Pumpkin, Roasted Vegetables, Salmon, Scotch, Sweet Potato | 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 Brie and Queso Manchego pages.
Side-by-Side Comparison Table
| Brie Cheese | Queso Manchego | |
|---|---|---|
| Country of Origin | France | Spain |
| Specific Origin | Brie | La Mancha Region |
| Certification | Not Specified | PDO (1996) |
| Milk Type | Cow's milk | Sheep's milk |
| Milk Treatment | Raw, Pasteurized | Raw or pasteurized |
| Rind | Bloomy | Pleita and flor imprints |
| Texture | Soft | Compact |
| Taste | Nutty, Mushroom | Slightly acidic |
| Colors | White | White to yellowish ivory |
| Forms | Not Specified | Cylindrical with flat faces |
| Age | Not Specified | Fresco (2 weeks), Semi-curado (3 weeks to 4 months), Curado (3-6 months), Viejo or Anejo (1 year) |
| Rennet Type | Animal | Animal rennet |
Which One Should You Choose?
If you prefer a soft cheese, go for Brie. But if you enjoy a compact consistency, Queso Manchego might be the better pick. Brie has a nutty, mushroom taste, making it great for various dishes. Meanwhile, Queso Manchego offers a slightly acidic profile, ideal for different meals.
