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Fontina Cheese vs Queso Manchego
Fontina Cheese
Queso Manchego
In this article, we'll explore the answers to the most common questions about Fontina Cheese and Queso Manchego, including:
- "What is the difference between Fontina Cheese and Queso Manchego?"
- "Is Fontina Cheese and Queso Manchego the same?"
- "How does Fontina Cheese compare to Queso Manchego cheese?"
- "How does the taste of Fontina Cheese compare to Queso Manchego?"
- "Is Fontina Cheese or Queso Manchego better?"
Fontina Cheese Overview
Fontina is a classic Italian cheese from the Aosta Valley, with a dense, smooth texture and a nutty, earthy flavor. It is made from cow's milk and has a slightly elastic feel. Fontina is excellent for melting and is often used in dishes like risotto, fonduta, and as a table cheese.
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
Fontina Cheese comes from Italy. 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. Fontina Cheese has a PDO (1996). Queso Manchego has a PDO (1996).
Milk Type and Treatment
Fontina Cheese is made with cow milk that is typically raw or pasteurized. Queso Manchego is made with sheep milk that is typically raw or pasteurized.
Composition and Texture
Fontina Cheese has a fat content of ~30-45% and a moisture content of ~45-50%. Fontina's texture can be described as "semi-soft". Queso Manchego's texture can be described as "compact".
Taste and Aroma
Fontina Cheese has a mild, buttery, nutty taste. Fontina's aroma can be described as "mild to pungent (earthier in aged versions)". Queso Manchego has a slightly acidic taste.
Appearance and Aging
Fontina Cheese's appearance is colored pale yellow to golden , is available in wheel, block, sliced, shredded and is aged typically 2-3 months (can be aged longer for stronger flavor) . 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
Fontina Cheese's rind is described as natural, often washed and uses traditional (animal) or microbial (varies by producer) rennet. Queso Manchego's rind is described as pleita and flor imprints , with animal rennet.
Ranking
Fontina is ranked #66 out of 996 types based on community views. Queso Manchego is ranked #28 out of 996 types based on community views.
Pairing Comparison
| Fontina | Queso Manchego | |
|---|---|---|
| Best Pairings | Chardonnay | Albariño, Almonds, Cava, Chorizo, Dried Figs, Dried Fruit, Tequila |
| Other Good Pairings | Grilled Cheese, Macaroni and Cheese, Mushrooms, Prosciutto, Sangiovese | 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 Fontina and Queso Manchego pages.
Side-by-Side Comparison Table
| Fontina Cheese | Queso Manchego | |
|---|---|---|
| Country of Origin | Italy | Spain |
| Specific Origin | Not Specified | La Mancha Region |
| Certification | PDO (1996) | PDO (1996) |
| Milk Type | Cow's milk | Sheep's milk |
| Milk Treatment | Raw (for traditional Italian Fontina), Pasteurized (for most American versions) | Raw or pasteurized |
| Fat Content | ~30-45% | Not Specified |
| Moisture Content | ~45-50% | Not Specified |
| Rind | Natural, Often Washed | Pleita and flor imprints |
| Texture | Semi-Soft | Compact |
| Taste | Mild, Buttery, Nutty | Slightly acidic |
| Aroma | Mild to Pungent (earthier in aged versions) | Not Specified |
| Colors | Pale Yellow to Golden | White to yellowish ivory |
| Forms | Wheel, Block, Sliced, Shredded | Cylindrical with flat faces |
| Age | Typically 2-3 months (can be aged longer for stronger flavor) | Fresco (2 weeks), Semi-curado (3 weeks to 4 months), Curado (3-6 months), Viejo or Anejo (1 year) |
| Rennet Type | Traditional (Animal) or Microbial (varies by producer) | Animal rennet |
Which One Should You Choose?
If you prefer a semi-soft cheese, go for Fontina. But if you enjoy a compact consistency, Queso Manchego might be the better pick. Fontina has a mild, buttery, nutty taste, making it great for various dishes. Meanwhile, Queso Manchego offers a slightly acidic profile, ideal for different meals.
