Emmental Cheese vs Manchego Cheese

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

  • "What is the difference between Emmental Cheese and Manchego Cheese?"
  • "Is Emmental Cheese and Manchego Cheese the same?"
  • "How does Emmental Cheese compare to Manchego Cheese cheese?"
  • "How does the taste of Emmental Cheese compare to Manchego Cheese?"
  • "Is Emmental Cheese or Manchego 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.

Manchego Cheese 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

Ranking

Emmental is ranked #26 out of 375 types.

Manchego is ranked #37 out of 375 types.

Country of Origin

Emmental Cheese comes from Switzerland. Manchego 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). Manchego Cheese has a PDO (1984).

Milk Type and Treatment

Emmental Cheese is made with cow milk that is typically raw. Manchego Cheese is made with sheep milk that is typically raw or pasteurized.

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". Manchego's texture can be described as "compact".

Flavor and Aroma

Emmental Cheese has a nutty, sweet flavor. Manchego Cheese has a slightly acidic flavor.

Appearance and Aging

Emmental Cheese's appearance is colored yellow , is available in round loaves and is aged 4 months to over 1 year . 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

Manchego Cheese's rind is described as pleita and flor imprints , with animal rennet.

Side-by-Side Comparison Table

Emmental Cheese Manchego Cheese
Country of Origin Switzerland Spain
Specific Origin Emmental, Canton of Bern La Mancha region
Certification PDO (2004) PDO (1984)
Milk Type Raw Cow's Milk Manchega ewe's milk
Milk Treatment Raw Raw or pasteurized
Fat Content Minimum of 45% (dry matter)
Rind Pleita and flor imprints
Texture Hard or medium-hard Compact
Flavor Nutty, sweet Slightly acidic
Colors Yellow White to yellowish ivory
Forms Round loaves Cylindrical with flat faces
Age 4 months to over 1 year Fresco (2 weeks), Semi-curado (3 weeks to 4 months), Curado (3-6 months), Viejo or Anejo (1 year)
Rennet Type Animal rennet

Compare Emmental Cheese to Other Cheeses

Compare Manchego Cheese to Other Cheeses