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Edam Cheese vs Manchego Cheese

Origin and Certification

Edam Cheese originates from Netherlands, specifically from North of Holland. 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

Edam Cheese can be made out of milk from cow's milk and is typically mostly 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

Edam Cheese's composition reveals that the fat content is not specified . The texture is described as rubber-textured to crystalline. Similarly, Manchego Cheese shows that the fat content is not specified . The texture is described as compact.

Flavor and Aroma

Edam Cheese's flavor profile is characterized by a general flavor of sweet, milky, nutty, buttery and notes of sweet milky-ness, light brazil nut and almond tones, gentle buttery-ness, aged variants show caramel and roasted nut qualities. 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

Edam Cheese's appearance can be described by its color, which is red, and it is available in round. This variety is aged 3 months to longer. 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

Edam Cheese's rind is described as smooth, waxed, and it uses an unspecified type rennet. Similarly, the rind of Manchego Cheese is pleita and flor imprints, with rennet type animal rennet.

Edam Cheese Manchego Cheese
Country of Origin Netherlands Spain
Specific Origin North of Holland La Mancha region
Certification None PDO (1984)
Milk Type Cow's Milk Manchega ewe's milk
Milk Treatment Mostly pasteurized Raw or pasteurized
Rind Smooth, waxed Pleita and flor imprints
Texture Rubber-textured to crystalline Compact
Flavor Sweet, milky, nutty, buttery Slightly acidic
Flavor Notes Sweet milky-ness, light Brazil nut and almond tones, gentle buttery-ness, aged variants show caramel and roasted nut qualities Slightly acidic with a sharp background of ovine milk components, increases over ripening and develops piquant notes
Colors Red White to yellowish ivory
Forms Round Cylindrical with flat faces
Age 3 months to longer Fresco (2 weeks), Semi-curado (3 weeks to 4 months), Curado (3-6 months), Viejo or Anejo (1 year)
Rennet Type Animal rennet