Go Back

Gorgonzola Cheese vs Manchego Cheese

Origin and Certification

Gorgonzola Cheese originates from Italy, specifically from Lombardy, Piedmont. It holds certifications such as PDO (1996). Manchego Cheese comes from Spain, specifically from La Mancha region. It is certified with designations including PDO (1984).

Milk Type and Treatment

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

Composition and Texture

Gorgonzola Cheese's composition reveals that the fat content is not specified . The texture is described as soft to crumbly. Similarly, Manchego Cheese shows that the fat content is not specified . The texture is described as compact.

Flavor and Aroma

Gorgonzola Cheese's flavor profile is characterized by a general flavor of sweet to savory and notes of dolce: creamy, slightly spicy, delicate. piccante: blue-veined, crumbly, strong, with widespread bluish-green marbling. 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

Gorgonzola Cheese's appearance can be described by its color, which is straw-white, blue-green veins, and it is available in 13 to 26 pounds. This variety is aged 2 to 3 months. 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

Gorgonzola 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.

Gorgonzola Cheese Manchego Cheese
Country of Origin Italy Spain
Specific Origin Lombardy, Piedmont La Mancha region
Certification PDO (1996) PDO (1984)
Milk Type Cow’s milk Manchega ewe's milk
Milk Treatment Pasteurized Raw or pasteurized
Rind None Pleita and flor imprints
Texture Soft to crumbly Compact
Flavor Sweet to savory Slightly acidic
Flavor Notes Dolce: Creamy, slightly spicy, delicate. Piccante: Blue-veined, crumbly, strong, with widespread bluish-green marbling Slightly acidic with a sharp background of ovine milk components, increases over ripening and develops piquant notes
Colors Straw-white, blue-green veins White to yellowish ivory
Forms 13 to 26 pounds Cylindrical with flat faces
Age 2 to 3 months Fresco (2 weeks), Semi-curado (3 weeks to 4 months), Curado (3-6 months), Viejo or Anejo (1 year)
Rennet Type Animal rennet