Log In
Explore
Cheeses
Cheesemakers
Types
Pairings
Cheese Map
Free Tools
Caerphilly Cheese vs Queso Manchego
Caerphilly Cheese
Queso Manchego
In this article, we'll explore the answers to the most common questions about Caerphilly Cheese and Queso Manchego, including:
- "What is the difference between Caerphilly Cheese and Queso Manchego?"
- "Is Caerphilly Cheese and Queso Manchego the same?"
- "How does Caerphilly Cheese compare to Queso Manchego cheese?"
- "How does the taste of Caerphilly Cheese compare to Queso Manchego?"
- "Is Caerphilly Cheese or Queso Manchego better?"
Caerphilly Cheese Overview
Caerphilly is a traditional Welsh cheese made from cow's milk. It is a crumbly, white cheese with a mild taste that sometimes carries a slightly tangy note. Caerphilly is typically aged for a short period, which contributes to its moist yet firm texture, making it a favorite for both eating on its own and cooking.
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
Caerphilly Cheese comes from United Kingdom and Wales. 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. Caerphilly is not a protected cheese. Queso Manchego has a PDO (1996).
Milk Type and Treatment
Caerphilly Cheese is made with cow milk that is typically unpasteurized. Queso Manchego is made with sheep milk that is typically raw or pasteurized.
Composition and Texture
Caerphilly Cheese has a fat content of 48%. Caerphilly's texture can be described as "tri-layered: brie-like to dense core". Queso Manchego's texture can be described as "compact".
Taste and Aroma
Caerphilly Cheese has a earthy, barnyard, lemony taste. Caerphilly's aroma can be described as "fresh". Queso Manchego has a slightly acidic taste.
Appearance and Aging
Caerphilly Cheese's appearance is colored white and is available in wheel . 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
Caerphilly Cheese's rind is described as mottled gray-white . Queso Manchego's rind is described as pleita and flor imprints , with animal rennet.
Ranking
Caerphilly is ranked #133 out of 996 types based on community views. Queso Manchego is ranked #31 out of 996 types based on community views.
Pairing Comparison
| Caerphilly | Queso Manchego | |
|---|---|---|
| Best Pairings | No pairings listed. | Albariño, Almonds, Cava, Chorizo, Dried Figs, Dried Fruit, Tequila |
| Other Good Pairings | No additional pairings listed. | 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 Caerphilly and Queso Manchego pages.
Side-by-Side Comparison Table
| Caerphilly Cheese | Queso Manchego | |
|---|---|---|
| Country of Origin | United Kingdom And Wales | Spain |
| Specific Origin | 8 Miles North Of Cardiff | La Mancha Region |
| Certification | Not Specified | PDO (1996) |
| Milk Type | Cow's milk | Sheep's milk |
| Milk Treatment | Unpasteurized | Raw or pasteurized |
| Fat Content | 48% | Not Specified |
| Rind | Mottled gray-white | Pleita and flor imprints |
| Texture | Tri-layered: Brie-like to dense core | Compact |
| Taste | Earthy, barnyard, lemony | Slightly acidic |
| Aroma | Fresh | Not Specified |
| Colors | White | White to yellowish ivory |
| Forms | Wheel | 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 | Not Specified | Animal rennet |
Which One Should You Choose?
If you prefer a tri-layered: brie-like to dense core cheese, go for Caerphilly. But if you enjoy a compact consistency, Queso Manchego might be the better pick. Caerphilly has a earthy, barnyard, lemony taste, making it great for various dishes. Meanwhile, Queso Manchego offers a slightly acidic profile, ideal for different meals.
