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Mahón-Menorca Cheese vs Pimento Cheese
In this article, we'll explore the answers to the most common questions about Mahón-Menorca Cheese and Pimento Cheese, including:
- "What is the difference between Mahón-Menorca Cheese and Pimento Cheese?"
- "Is Mahón-Menorca Cheese and Pimento Cheese the same?"
- "How does Mahón-Menorca Cheese compare to Pimento Cheese cheese?"
- "How does the taste of Mahón-Menorca Cheese compare to Pimento Cheese?"
- "Is Mahón-Menorca Cheese or Pimento Cheese better?"
Mahón-Menorca Cheese Overview
Mahón-Menorca is a cow's milk cheese from the island of Menorca in the Balearic Islands. It has a square shape with rounded edges and is known for its orange rind and soft to hard texture depending on age. The flavor is slightly salty and tangy, with buttery notes in younger cheeses and a sharper taste in older ones.
Pimento Cheese Overview
Pimento cheese is a popular spread in the Southern United States, made from cheddar cheese, pimento peppers, and mayonnaise. Sometimes referred to as the "pâté of the South," it has a creamy, tangy flavor and is often used as a filling for sandwiches, a topping for crackers, or a dip for vegetables.
Comparing the Two Cheeses
Country of Origin
Mahón-Menorca Cheese comes from Spain. Pimento Cheese originated from United States.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Mahón-Menorca Cheese has a PDO (1996), PDO (1985). Pimento is not a protected cheese.
Milk Type and Treatment
Mahón-Menorca Cheese is made with cow or sheep milk that is typically raw. Pimento Cheese is made with unknown milk.
Composition and Texture
Mahón-Menorca's texture can be described as "firm". Pimento's texture can be described as "spreadable".
Taste and Aroma
Mahón-Menorca Cheese has a salty and spicy taste. Mahón-Menorca's aroma can be described as "lactic, buttery". Pimento Cheese has a sweet, rounded chili taste. Pimento's aroma can be described as "sweet, rounded chili".
Appearance and Aging
Mahón-Menorca Cheese's appearance is colored ivory-yellow to orangey or brownish gray , is available in parallelepiped shape and is aged tender: 21-60 days, semi-cured: 2-5 months, vintage: >5 months . Pimento Cheese comes in grated cheese mixed into a spread .
Rind and Rennet Type
Mahón-Menorca Cheese's rind is described as characteristic orangish and uses vegetable (cynara cardunculus) rennet.
Ranking
Mahón-Menorca is ranked #226 out of 996 types based on community views. Pimento is ranked #117 out of 996 types based on community views.
Side-by-Side Comparison Table
| Mahón-Menorca Cheese | Pimento Cheese | |
|---|---|---|
| Country of Origin | Spain | United States |
| Specific Origin | Menorca, Balearic Islands | Southern United States |
| Certification | PDO (1996), PDO (1985) | Not Specified |
| Milk Type | Friesian, Menorcan, Brown Alpine cow’s milk, some ewe’s milk (max 5%) | Cheddar, farmers’ style |
| Milk Treatment | Raw or any authorized preservation technology | Not Specified |
| Rind | Characteristic orangish | Not Specified |
| Texture | Firm | Spreadable |
| Taste | Salty and spicy | Sweet, rounded chili |
| Aroma | Lactic, buttery | Sweet, rounded chili |
| Colors | Ivory-yellow to orangey or brownish gray | Not Specified |
| Forms | Parallelepiped shape | Grated cheese mixed into a spread |
| Age | Tender: 21-60 days, Semi-cured: 2-5 months, Vintage: >5 months | Not Specified |
| Rennet Type | Vegetable (Cynara cardunculus) | Not Specified |
Which One Should You Choose?
If you prefer a firm cheese, go for Mahón-Menorca. But if you enjoy a spreadable consistency, Pimento might be the better pick. Mahón-Menorca has a salty and spicy taste, making it great for various dishes. Meanwhile, Pimento offers a sweet, rounded chili profile, ideal for different meals.
