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Gouda Cheese vs Manchego Cheese

Origin and Certification

Gouda Cheese originates from Netherlands, specifically from Southern Holland. It is not classified as a protected cheese. Manchego Cheese comes from Spain, specifically from La Mancha region. It is certified with designations including PDO (1984).

Milk Type and Treatment

Gouda 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

Gouda Cheese's composition reveals that the fat content is not specified a moisture content of reduced by scalding. The texture is described as varies. Similarly, Manchego Cheese shows that the fat content is not specified . The texture is described as compact.

Flavor and Aroma

Gouda Cheese's flavor profile is characterized by a general flavor of sweet to nutty and notes of young: mellow, fruity, sweet. aged: nutty, herbaceous, notes of chocolate, brazil nut, butterscotch.. 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

Gouda Cheese's appearance can be described by its color, which is yellow, and it is available in large wheels. This variety is aged varies. 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

Gouda Cheese's rind is described as durable, and it uses an unspecified type rennet. Similarly, the rind of Manchego Cheese is pleita and flor imprints, with rennet type animal rennet.

Gouda Cheese Manchego Cheese
Country of Origin Netherlands Spain
Specific Origin Southern Holland La Mancha region
Certification None PDO (1984)
Milk Type Cow’s milk Manchega ewe's milk
Milk Treatment Pasteurized Raw or pasteurized
Moisture Content Reduced by scalding
Rind Durable Pleita and flor imprints
Texture Varies Compact
Flavor Sweet to nutty Slightly acidic
Flavor Notes Young: mellow, fruity, sweet. Aged: nutty, herbaceous, notes of chocolate, Brazil nut, butterscotch. Slightly acidic with a sharp background of ovine milk components, increases over ripening and develops piquant notes
Colors Yellow White to yellowish ivory
Forms Large wheels Cylindrical with flat faces
Age Varies Fresco (2 weeks), Semi-curado (3 weeks to 4 months), Curado (3-6 months), Viejo or Anejo (1 year)
Rennet Type Animal rennet