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 |