Emmental Cheese vs Mahón-Menorca Cheese

In this article, we’ll explore the answers to the most common questions about Emmental Cheese and Mahón-Menorca Cheese, including:

  • "What is the difference between Emmental Cheese and Mahón-Menorca Cheese?"
  • "Is Emmental Cheese and Mahón-Menorca Cheese the same?"
  • "How does Emmental Cheese compare to Mahón-Menorca Cheese cheese?"
  • "How does the taste of Emmental Cheese compare to Mahón-Menorca Cheese?"
  • "Is Emmental Cheese or Mahón-Menorca Cheese better?"

Emmental Cheese Overview

Emmental is a classic Swiss cheese, known for its large holes and nutty, mild flavor. It is made from cow's milk and has a hard, dense texture. The holes, or "eyes," develop during the fermentation process as a result of gas released by the bacteria in the cheese. Emmental is often used in sandwiches and is a key ingredient in traditional Swiss fondue.

Mahón-Menorca Cheese Overview

Mahón-Menorca is a cow's milk cheese from the island of Menorca in the Balearic Islands. It has a square shape with rounded edges and is known for its orange rind and soft to hard texture depending on age. The flavor is slightly salty and tangy, with buttery notes in younger cheeses and a sharper taste in older ones.

Comparing the Two Cheeses

Ranking

Emmental is ranked #30 out of 376 types.

Mahón-Menorca is ranked #214 out of 376 types.

Country of Origin

Emmental Cheese comes from Switzerland. Mahón-Menorca 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. Emmental Cheese has a PDO (2004). Mahón-Menorca Cheese has a PDO (1985).

Milk Type and Treatment

Emmental Cheese is made with cow milk that is typically raw. Mahón-Menorca Cheese is made with cow or sheep milk that is typically raw.

Composition and Texture

Emmental Cheese has a fat content of minimum of 45% (dry matter). Emmental's texture can be described as "hard or medium-hard". Mahón-Menorca's texture can be described as "firm".

Flavor and Aroma

Emmental Cheese has a nutty, sweet flavor. Mahón-Menorca Cheese has a salty and spicy flavor. Mahón-Menorca's aroma can be described as "lactic, buttery".

Appearance and Aging

Emmental Cheese's appearance is colored yellow , is available in round loaves and is aged 4 months to over 1 year . Mahón-Menorca Cheese has a color of ivory-yellow to orangey or brownish gray , comes in parallelepiped shape and has an aging period of tender: 21-60 days, semi-cured: 2-5 months, vintage: >5 months .

Rind and Rennet Type

Mahón-Menorca Cheese's rind is described as characteristic orangish , with vegetable (cynara cardunculus) rennet.

Side-by-Side Comparison Table

Emmental Cheese Mahón-Menorca Cheese
Country of Origin Switzerland Spain
Specific Origin Emmental, Canton of Bern Menorca, Balearic Islands
Certification PDO (2004) PDO (1985)
Milk Type Raw Cow's Milk Friesian, Menorcan, Brown Alpine cow’s milk, some ewe’s milk (max 5%)
Milk Treatment Raw Raw or any authorized preservation technology
Fat Content Minimum of 45% (dry matter)
Rind Characteristic orangish
Texture Hard or medium-hard Firm
Flavor Nutty, sweet Salty and spicy
Aroma Lactic, buttery
Colors Yellow Ivory-yellow to orangey or brownish gray
Forms Round loaves Parallelepiped shape
Age 4 months to over 1 year Tender: 21-60 days, Semi-cured: 2-5 months, Vintage: >5 months
Rennet Type Vegetable (Cynara cardunculus)

Compare Emmental Cheese to Other Cheeses

Compare Mahón-Menorca Cheese to Other Cheeses