Chèvre (Goat Cheese) vs Manchego Cheese

In this article, we’ll explore the answers to the most common questions about Chèvre (Goat Cheese) and Manchego Cheese, including:

• "What is the difference between Chèvre (Goat Cheese) and Manchego Cheese?"
• "Is Chèvre (Goat Cheese) and Manchego Cheese the same?"
• "How does Chèvre (Goat Cheese) compare to Manchego Cheese cheese?"
• "How does the taste of Chèvre (Goat Cheese) compare to Manchego Cheese?"
• "Is Chèvre (Goat Cheese) or Manchego Cheese better?"

Chèvre (Goat Cheese) Overview

Chèvre is the French word for goat, and it refers to any cheese made from goat's milk. These cheeses can vary widely in texture from soft and creamy to firm and crumbly. Chèvre flavors range from mild and smooth to tangy and bold, depending on the age and production methods.

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

Chèvre (Goat Cheese) is ranked #16 out of 377 types.

Manchego is ranked #34 out of 377 types.

Country of Origin

Chèvre (Goat 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. Chèvre (Goat Cheese) is not a protected cheese. Manchego Cheese has a PDO (1984).

Milk Type and Treatment

Chèvre (Goat Cheese) is made with goat 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

Compare Chèvre (Goat Cheese) to Other Cheeses

Compare Manchego Cheese to Other Cheeses