All Comparisons

Colby Cheese vs Manchego Cheese

Colby Cheese

Colby is an American cheese that originated in Colby, Wisconsin. It is similar to cheddar but is softer, moister, and milder in flavor. Colby is made from cow's milk and has a slightly elastic texture with a creamy, mild flavor that makes it popular in cheeseburgers and sandwiches.

Manchego Cheese

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


Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Colby is not a protected cheese. Manchego Cheese has a PDO (1984).

Milk Type and Treatment

Colby Cheese is made with unknown milk that is typically pasteurized. Manchego Cheese is made with sheep milk that is typically raw or pasteurized.

Composition and Texture

Colby Cheese has a fat content of ~31–32% (total weight basis) and a moisture content of 40%. Colby's texture can be described as "slightly curdy, softer". Manchego's texture can be described as "compact".

Flavor and Aroma

Colby Cheese has a mild, milky flavor. Manchego Cheese has a slightly acidic flavor.

Appearance and Aging

Colby Cheese's appearance is colored orange , is available in longhorn, minihorn, blocks, shreds, colby jack and is aged < 3 months . 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

Colby Cheese's rind is described as none . Manchego Cheese's rind is described as pleita and flor imprints , with animal rennet.

Colby Cheese Manchego Cheese
Country of Origin United States Spain
Specific Origin Colby, Wisconsin La Mancha region
Certification None PDO (1984)
Milk Type Whole Milk Manchega ewe's milk
Milk Treatment Pasteurized Raw or pasteurized
Fat Content ~31–32% (total weight basis)
Moisture Content 40%
Rind None Pleita and flor imprints
Texture Slightly curdy, softer Compact
Flavor Mild, milky Slightly acidic
Colors Orange White to yellowish ivory
Forms Longhorn, minihorn, blocks, shreds, Colby Jack Cylindrical with flat faces
Age < 3 months Fresco (2 weeks), Semi-curado (3 weeks to 4 months), Curado (3-6 months), Viejo or Anejo (1 year)
Rennet Type Animal rennet
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