Cambozola Cheese vs Mahón-Menorca Cheese

In this article, we'll explore the answers to the most common questions about Cambozola Cheese and Mahón-Menorca Cheese, including:

• "What is the difference between Cambozola Cheese and Mahón-Menorca Cheese?"
• "Is Cambozola Cheese and Mahón-Menorca Cheese the same?"
• "How does Cambozola Cheese compare to Mahón-Menorca Cheese cheese?"
• "How does the taste of Cambozola Cheese compare to Mahón-Menorca Cheese?"
• "Is Cambozola Cheese or Mahón-Menorca Cheese better?"

Cambozola Cheese Overview

Cambozola is a German cheese that combines the creamy texture of Camembert with the sharpness of Gorgonzola blue. This soft cheese is known for its rich, mild flavor punctuated by veins of blue mold that add a piquant contrast. It's particularly loved for its melt-in-the-mouth texture and is a popular choice on cheeseboards.

Mahón-Menorca Cheese Overview

Mahón-Menorca is a cow's milk cheese from the island of Menorca in the Balearic Islands. It has a square shape with rounded edges and is known for its orange rind and soft to hard texture depending on age. The flavor is slightly salty and tangy, with buttery notes in younger cheeses and a sharper taste in older ones.

Comparing the Two Cheeses

Country of Origin

Cambozola Cheese comes from Germany. 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. Cambozola is not a protected cheese. Mahón-Menorca Cheese has a PDO (1996), PDO (1985).

Milk Type and Treatment

Cambozola Cheese is made with cow milk that is typically pasteurized. Mahón-Menorca Cheese is made with cow or sheep milk that is typically raw.

Composition and Texture

Cambozola's texture can be described as "soft, soft-ripened". Mahón-Menorca's texture can be described as "firm".

Taste and Aroma

Mahón-Menorca Cheese has a salty and spicy taste. 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.

Ranking

Cambozola is ranked #92 out of 996 types based on community views. Mahón-Menorca is ranked #222 out of 996 types based on community views.

Side-by-Side Comparison Table

Which One Should You Choose?

If you prefer a soft, soft-ripened cheese, go for Cambozola. But if you enjoy a firm consistency, Mahón-Menorca might be the better pick.

Compare Cambozola Cheese to Other Cheeses

Compare Mahón-Menorca Cheese to Other Cheeses