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Edam Cheese vs Queso Manchego
Edam Cheese
Queso Manchego
In this article, we'll explore the answers to the most common questions about Edam Cheese and Queso Manchego, including:
- "What is the difference between Edam Cheese and Queso Manchego?"
- "Is Edam Cheese and Queso Manchego the same?"
- "How does Edam Cheese compare to Queso Manchego cheese?"
- "How does the taste of Edam Cheese compare to Queso Manchego?"
- "Is Edam Cheese or Queso Manchego better?"
Edam Cheese Overview
Edam is a semi-hard Dutch cheese that is recognizable by its typically red or yellow wax coating. Made from partially skimmed cow's milk, it has a mild, slightly salty flavor and a firm but creamy texture. Edam ages well and does not spoil; instead, it hardens, which makes it an excellent cheese for long-term storage.
Queso Manchego 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
Country of Origin
Edam Cheese comes from Netherlands. Queso Manchego 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. Edam is not a protected cheese. Queso Manchego has a PDO (1996).
Milk Type and Treatment
Edam Cheese is made with cow milk that is typically pasteurized. Queso Manchego is made with sheep milk that is typically raw or pasteurized.
Composition and Texture
Edam's texture can be described as "rubber-textured to crystalline". Queso Manchego's texture can be described as "compact".
Taste and Aroma
Edam Cheese has a sweet, milky, nutty, buttery taste. Queso Manchego has a slightly acidic taste.
Appearance and Aging
Edam Cheese's appearance is colored red , is available in round and is aged 3 months to longer . Queso Manchego 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
Edam Cheese's rind is described as smooth, waxed . Queso Manchego's rind is described as pleita and flor imprints , with animal rennet.
Ranking
Edam is ranked #15 out of 996 types based on community views. Queso Manchego is ranked #31 out of 996 types based on community views.
Pairing Comparison
| Edam | Queso Manchego | |
|---|---|---|
| Best Pairings | No pairings listed. | Albariño, Almonds, Cava, Chorizo, Dried Figs, Dried Fruit, Tequila |
| Other Good Pairings | Chardonnay | Apples, Apricot, Asian Pear, Cabernet Sauvignon, Crackers, Dirty Martini, Fig Jam, Grapes, Green Apple, Grüner Veltliner, Hard Cider, Honey, Honeycomb, Madeira, Malbec, Pear, Port, Scotch |
For more details, check the full pairing guides on the Edam and Queso Manchego pages.
Side-by-Side Comparison Table
| Edam Cheese | Queso Manchego | |
|---|---|---|
| Country of Origin | Netherlands | Spain |
| Specific Origin | North Of Holland | La Mancha Region |
| Certification | Not Specified | PDO (1996) |
| Milk Type | Cow's milk | Sheep's milk |
| Milk Treatment | Pasteurized | Raw or pasteurized |
| Rind | Smooth, waxed | Pleita and flor imprints |
| Texture | Rubber-textured to crystalline | Compact |
| Taste | Sweet, milky, nutty, buttery | Slightly acidic |
| 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 | Not Specified | Animal rennet |
Which One Should You Choose?
If you prefer a rubber-textured to crystalline cheese, go for Edam. But if you enjoy a compact consistency, Queso Manchego might be the better pick. Edam has a sweet, milky, nutty, buttery taste, making it great for various dishes. Meanwhile, Queso Manchego offers a slightly acidic profile, ideal for different meals.
