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Mahón-Menorca Cheese vs Semi-Aged Sheep's Milk Cheese
In this article, we’ll explore the answers to the most common questions about Mahón-Menorca Cheese and Semi-Aged Sheep's Milk Cheese, including:
- "What is the difference between Mahón-Menorca Cheese and Semi-Aged Sheep's Milk Cheese?"
- "Is Mahón-Menorca Cheese and Semi-Aged Sheep's Milk Cheese the same?"
- "How does Mahón-Menorca Cheese compare to Semi-Aged Sheep's Milk Cheese cheese?"
- "How does the taste of Mahón-Menorca Cheese compare to Semi-Aged Sheep's Milk Cheese?"
- "Is Mahón-Menorca Cheese or Semi-Aged Sheep's Milk Cheese better?"
Comparing the Two Cheeses
Ranking
Mahón-Menorca is ranked #227 out of 377 types.
Semi-Aged Sheep's Milk is ranked #14 out of 377 types.
Country of Origin
Mahón-Menorca Cheese comes from Spain. Semi-Aged Sheep's Milk Cheese originated from .
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 (1985). Semi-Aged Sheep's Milk is not a protected cheese.
Milk Type and Treatment
Mahón-Menorca Cheese is made with cow or sheep milk that is typically raw. Semi-Aged Sheep's Milk Cheese is made with sheep milk.
Composition and Texture
Mahón-Menorca's texture can be described as "firm".
Flavor and Aroma
Mahón-Menorca Cheese has a salty and spicy flavor. Mahón-Menorca's aroma can be described as "lactic, buttery".
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 .
Rind and Rennet Type
Mahón-Menorca Cheese's rind is described as characteristic orangish and uses vegetable (cynara cardunculus) rennet.
Side-by-Side Comparison Table
| Mahón-Menorca Cheese | Semi-Aged Sheep's Milk Cheese | |
|---|---|---|
| Country of Origin | Spain | |
| Specific Origin | Menorca, Balearic Islands | |
| Certification | PDO (1985) | None |
| Milk Type | Friesian, Menorcan, Brown Alpine cow’s milk, some ewe’s milk (max 5%) | Sheep |
| Milk Treatment | Raw or any authorized preservation technology | |
| Rind | Characteristic orangish | |
| Texture | Firm | |
| Flavor | Salty and spicy | |
| Aroma | Lactic, buttery | |
| Colors | Ivory-yellow to orangey or brownish gray | |
| Forms | Parallelepiped shape | |
| Age | Tender: 21-60 days, Semi-cured: 2-5 months, Vintage: >5 months | |
| Rennet Type | Vegetable (Cynara cardunculus) |
