Mahón-Menorca Cheese vs Soft-Ripened Cheese
In this article, we’ll explore the answers to the most common questions about Mahón-Menorca Cheese and Soft-Ripened Cheese, including:
- "What is the difference between Mahón-Menorca Cheese and Soft-Ripened Cheese?"
- "Is Mahón-Menorca Cheese and Soft-Ripened Cheese the same?"
- "How does Mahón-Menorca Cheese compare to Soft-Ripened Cheese cheese?"
- "How does the taste of Mahón-Menorca Cheese compare to Soft-Ripened Cheese?"
- "Is Mahón-Menorca Cheese or Soft-Ripened Cheese better?"
Comparing the Two Cheeses
Ranking
Mahón-Menorca is ranked #213 out of 376 types.
Soft-Ripened is ranked #117 out of 376 types.
Country of Origin
Mahón-Menorca Cheese comes from Spain. Soft-Ripened 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). Soft-Ripened is not a protected cheese.
Milk Type and Treatment
Mahón-Menorca Cheese is made with cow or sheep milk that is typically raw. Information on the milk type and treatment for Soft-Ripened Cheese is not available.
Composition and Texture
Mahón-Menorca's texture can be described as "firm". Soft-Ripened Cheese has a fat content of generally around 60-75% in the dry matter, which translates to about 20-30% total fat content. and a moisture content of none.
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 | Soft-Ripened Cheese | |
---|---|---|
Country of Origin | Spain | |
Specific Origin | Menorca, Balearic Islands | Varied, with many coming from France. |
Certification | PDO (1985) | None |
Milk Type | Friesian, Menorcan, Brown Alpine cow’s milk, some ewe’s milk (max 5%) | |
Milk Treatment | Raw or any authorized preservation technology | |
Fat Content | Generally around 60-75% in the dry matter, which translates to about 20-30% total fat content. | |
Moisture Content | Approximately 50-55%, contributing to the soft, spreadable texture. | |
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) |