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Emmental Cheese vs Manchego Cheese

Origin and Certification

Emmental Cheese originates from Switzerland, specifically from Emmental, Canton of Bern. It holds certifications such as PDO (2004). Manchego Cheese comes from Spain, specifically from La Mancha region. It is certified with designations including PDO (1984).

Milk Type and Treatment

Emmental Cheese can be made out of milk from raw cow's milk and is typically raw during processing. Similarly, Manchego Cheese uses milk that is manchega ewe's milk and is typically raw or pasteurized during processing.

Composition and Texture

Emmental Cheese's composition reveals that it has a fat content of minimum of 45% (dry matter) . The texture is described as hard or medium-hard. Similarly, Manchego Cheese shows that the fat content is not specified . The texture is described as compact.

Flavor and Aroma

Emmental Cheese's flavor profile is characterized by a general flavor of nutty, sweet and notes of characterized by its holes ("eyes"), sweet and slightly rubbery, crystalline when aged. 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

Emmental Cheese's appearance can be described by its color, which is yellow, and it is available in round loaves. This variety is aged 4 months to over 1 year. 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

Information on the rind and rennet type of Emmental Cheese is not provided. Similarly, the rind of Manchego Cheese is pleita and flor imprints, with rennet type animal rennet.

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
Flavor Notes Characterized by its holes ("eyes"), sweet and slightly rubbery, crystalline when aged Slightly acidic with a sharp background of ovine milk components, increases over ripening and develops piquant notes
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