Gorgonzola Cheese vs Manchego Cheese
In this article, we’ll explore the answers to the most common questions about Gorgonzola Cheese and Manchego Cheese, including:
- "What is the difference between Gorgonzola Cheese and Manchego Cheese?"
- "Is Gorgonzola Cheese and Manchego Cheese the same?"
- "How does Gorgonzola Cheese compare to Manchego Cheese cheese?"
- "How does the taste of Gorgonzola Cheese compare to Manchego Cheese?"
- "Is Gorgonzola Cheese or Manchego Cheese better?"
Gorgonzola Cheese Overview
Gorgonzola is one of the world's oldest blue-veined cheeses, produced in Northern Italy. It's rich and creamy with a sharp, piquant flavor that varies depending on its age. Gorgonzola can be spicy (Piccante) or sweet (Dolce), with the latter being softer and less aged.
Manchego Cheese 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
Ranking
Gorgonzola is ranked #18 out of 376 types.
Manchego is ranked #44 out of 376 types.
Country of Origin
Gorgonzola Cheese comes from Italy. Manchego Cheese 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. Gorgonzola Cheese has a PDO (1996). Manchego Cheese has a PDO (1984).
Milk Type and Treatment
Gorgonzola Cheese is made with cow milk that is typically pasteurized. Manchego Cheese is made with sheep milk that is typically raw or pasteurized.
Composition and Texture
Gorgonzola's texture can be described as "soft to crumbly". Manchego's texture can be described as "compact".
Flavor and Aroma
Gorgonzola Cheese has a sweet to savory flavor. Manchego Cheese has a slightly acidic flavor.
Appearance and Aging
Gorgonzola Cheese's appearance is colored straw-white, blue-green veins , is available in 13 to 26 pounds and is aged 2 to 3 months . Manchego Cheese 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
Gorgonzola Cheese's rind is described as none . Manchego Cheese's rind is described as pleita and flor imprints , with animal rennet.
Side-by-Side Comparison Table
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 |
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 |