L'Etivaz Cheese vs Queso Manchego

In this article, we'll explore the answers to the most common questions about L'Etivaz Cheese and Queso Manchego, including:

• "What is the difference between L'Etivaz Cheese and Queso Manchego?"
• "Is L'Etivaz Cheese and Queso Manchego the same?"
• "How does L'Etivaz Cheese compare to Queso Manchego cheese?"
• "How does the taste of L'Etivaz Cheese compare to Queso Manchego?"
• "Is L'Etivaz Cheese or Queso Manchego better?"

L'Etivaz Cheese Overview

L'Etivaz is a hard Alpine cheese from the Vaud region of Switzerland, similar to Gruyère but made in a more artisanal fashion. It is produced only from May to October, using milk from cows grazing on mountain pastures. The cheese has a complex flavor, with fruity, nutty notes and a hint of smokiness, developed during the traditional wood-fired production process.

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

L'Etivaz Cheese comes from Switzerland. 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. L'Etivaz Cheese has a GI (2011). Queso Manchego has a PDO (1996).

Milk Type and Treatment

L'Etivaz Cheese is made with cow milk that is typically unpasteurized. Queso Manchego is made with sheep milk that is typically raw or pasteurized.

Composition and Texture

L'Etivaz's texture can be described as "hard". Queso Manchego's texture can be described as "compact".

Taste and Aroma

L'Etivaz's aroma can be described as "smokey". Queso Manchego has a slightly acidic taste.

Appearance and Aging

L'Etivaz Cheese's appearance is colored pale yellow . 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

Queso Manchego's rind is described as pleita and flor imprints , with animal rennet.

Ranking

L'Etivaz is ranked #82 out of 996 types based on community views. Queso Manchego is ranked #28 out of 996 types based on community views.

Pairing Comparison

For more details, check the full pairing guides on the L'Etivaz and Queso Manchego pages.

Side-by-Side Comparison Table

Which One Should You Choose?

If you prefer a hard cheese, go for L'Etivaz. But if you enjoy a compact consistency, Queso Manchego might be the better pick.

Compare L'Etivaz Cheese to Other Cheeses

Compare Queso Manchego to Other Cheeses