Go Back

Feta Cheese vs Manchego Cheese

Origin and Certification

Feta Cheese originates from Greece, specifically from Throughout Greece. It holds certifications such as PDO (2002). Manchego Cheese comes from Spain, specifically from La Mancha region. It is certified with designations including PDO (1984).

Milk Type and Treatment

Feta Cheese can be made out of milk from sheep's milk, or blend with goat's and is typically pasteurized, sometimes 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

Feta Cheese's composition reveals that the fat content is not specified a moisture content of high. The texture is described as soft, white, aged in brine. Similarly, Manchego Cheese shows that the fat content is not specified . The texture is described as compact.

Flavor and Aroma

Feta Cheese's flavor profile is characterized by a general flavor of sharp to mild and notes of sharp, dry, hard to mild, rich, creamy depending on production methods, breed of animals, season, and diet. can be tangy or creamy. flavors of sheep’s milk, grass, and clover. variety ranges from region to region, and producer to producer.. 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

Feta Cheese's appearance can be described by its color, which is white, and it is available in blocks submerged in brine, barrels. This variety is aged 2 months to longer. 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

Feta Cheese's rind is described as none, and it uses an unspecified type rennet. Similarly, the rind of Manchego Cheese is pleita and flor imprints, with rennet type animal rennet.

Feta Cheese Manchego Cheese
Country of Origin Greece Spain
Specific Origin Throughout Greece La Mancha region
Certification PDO (2002) PDO (1984)
Milk Type Sheep's Milk, or blend with Goat's Manchega ewe's milk
Milk Treatment Pasteurized, sometimes raw Raw or pasteurized
Moisture Content High
Rind None Pleita and flor imprints
Texture Soft, white, aged in brine Compact
Flavor Sharp to mild Slightly acidic
Flavor Notes Sharp, dry, hard to mild, rich, creamy depending on production methods, breed of animals, season, and diet. Can be tangy or creamy. Flavors of sheep’s milk, grass, and clover. Variety ranges from region to region, and producer to producer. Slightly acidic with a sharp background of ovine milk components, increases over ripening and develops piquant notes
Colors White White to yellowish ivory
Forms Blocks submerged in brine, barrels Cylindrical with flat faces
Age 2 months to longer Fresco (2 weeks), Semi-curado (3 weeks to 4 months), Curado (3-6 months), Viejo or Anejo (1 year)
Rennet Type Animal rennet