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Feta Cheese vs Queso Manchego
Feta Cheese
Queso Manchego
In this article, we'll explore the answers to the most common questions about Feta Cheese and Queso Manchego, including:
- "What is the difference between Feta Cheese and Queso Manchego?"
- "Is Feta Cheese and Queso Manchego the same?"
- "How does Feta Cheese compare to Queso Manchego cheese?"
- "How does the taste of Feta Cheese compare to Queso Manchego?"
- "Is Feta Cheese or Queso Manchego better?"
Feta Cheese Overview
Feta is a brined curd white cheese from Greece, made traditionally from sheep's milk, or from a mixture of sheep and goat's milk. It is crumbly with a slightly grainy texture and has a salty, tangy flavor. Feta is commonly used in salads, pastries, and as a table cheese, and is central to Greek cuisine.
Queso Manchego 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
Country of Origin
Feta Cheese comes from Greece. Queso Manchego 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. Feta Cheese has a PDO (2002). Queso Manchego has a PDO (1996).
Milk Type and Treatment
Feta Cheese is made with goat and sheep milk that is typically raw or pasteurized. Queso Manchego is made with sheep milk that is typically raw or pasteurized.
Composition and Texture
Feta Cheese has a moisture content of high. Feta's texture can be described as "soft, white, aged in brine". Queso Manchego's texture can be described as "compact".
Taste and Aroma
Feta Cheese has a sharp to mild taste. Feta's aroma can be described as "nutty, strong". Queso Manchego has a slightly acidic taste.
Appearance and Aging
Feta Cheese's appearance is colored white , is available in blocks submerged in brine, barrels and is aged 2 months to longer . Queso Manchego 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
Feta Cheese's rind is described as none . Queso Manchego's rind is described as pleita and flor imprints , with animal rennet.
Ranking
Feta is ranked #29 out of 996 types based on community views. Queso Manchego is ranked #28 out of 996 types based on community views.
Pairing Comparison
| Feta | Queso Manchego | |
|---|---|---|
| Best Pairings | Albariño, Asparagus, Avocado, Cod, Dirty Martini, Green Tea, Kiwi, Kolsch, Kombucha, Mangoes, Muscat, Pesto, Pinot Grigio, Pistachios, Pumpkin, Riesling, Roasted Vegetables, Salmon, Sauvignon Blanc, Seaweed, Shrimp, Sweet Potato, Tomatoes | Albariño, Almonds, Cava, Chorizo, Dried Figs, Dried Fruit, Tequila |
| Other Good Pairings | Beaujolais, Cabernet Franc, California Viogniers, Chicken, Dried Cranberries, Fruit Compote, Gamay, German Riesling, Grüner Veltliner, Muscat, Pinot Gris, Prosecco, Raspberry, Sparkling Rosé, Strawberries, Tacos, Tequila, Tuna, Viognier | Apples, Apricot, Asian Pear, Cabernet Sauvignon, Crackers, Dirty Martini, Fig Jam, Grapes, Green Apple, Grüner Veltliner, Hard Cider, Honey, Honeycomb, Madeira, Malbec, Pear, Port, Scotch |
For more details, check the full pairing guides on the Feta and Queso Manchego pages.
Side-by-Side Comparison Table
| Feta Cheese | Queso Manchego | |
|---|---|---|
| Country of Origin | Greece | Spain |
| Specific Origin | Throughout Greece | La Mancha Region |
| Certification | PDO (2002) | PDO (1996) |
| Milk Type | Goat's and sheep's milk | Sheep's milk |
| Milk Treatment | Pasteurized, sometimes raw | Raw or pasteurized |
| Moisture Content | High | Not Specified |
| Rind | None | Pleita and flor imprints |
| Texture | Soft, white, aged in brine | Compact |
| Taste | Sharp to mild | Slightly acidic |
| Aroma | Nutty, strong | Not Specified |
| 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 | Not Specified | Animal rennet |
Which One Should You Choose?
If you prefer a soft, white, aged in brine cheese, go for Feta. But if you enjoy a compact consistency, Queso Manchego might be the better pick. Feta has a sharp to mild taste, making it great for various dishes. Meanwhile, Queso Manchego offers a slightly acidic profile, ideal for different meals.
