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Colby Cheese vs Manchego Cheese

Origin and Certification

Colby Cheese originates from United States, specifically from Colby, Wisconsin. It is not classified as a protected cheese. Manchego Cheese comes from Spain, specifically from La Mancha region. It is certified with designations including PDO (1984).

Milk Type and Treatment

Colby Cheese can be made out of milk from whole milk and is typically pasteurized during processing. Similarly, Manchego Cheese uses milk that is manchega ewe's milk and is typically raw or pasteurized during processing.

Composition and Texture

Colby Cheese's composition reveals that it has a fat content of ~31–32% (total weight basis) and a moisture content of 40%. The texture is described as slightly curdy, softer. Similarly, Manchego Cheese shows that the fat content is not specified . The texture is described as compact.

Flavor and Aroma

Colby Cheese's flavor profile is characterized by a general flavor of mild, milky and notes of less acidic than cheddar, mild flavor, consumed young, softer mouthfeel, orange color. The aroma is not specified.. Similarly, Manchego Cheese is described by a general flavor of slightly acidic and notes of slightly acidic with a sharp background of ovine milk components, increases over ripening and develops piquant notes. The aroma is not specified..

Appearance and Aging

Colby Cheese's appearance can be described by its color, which is orange, and it is available in longhorn, minihorn, blocks, shreds, colby jack. This variety is aged < 3 months. Similarly, Manchego Cheese features a color that is 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, and it uses an unspecified type rennet. Similarly, the rind of Manchego Cheese is pleita and flor imprints, with rennet type 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
Flavor Notes Less acidic than Cheddar, mild flavor, consumed young, softer mouthfeel, orange color Slightly acidic with a sharp background of ovine milk components, increases over ripening and develops piquant notes
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