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

Compare Gorgonzola Cheese to Other Cheeses

Compare Manchego Cheese to Other Cheeses