Manchego Cheese vs Monterey Jack Cheese
Manchego Cheese
Monterey Jack Cheese
In this article, we’ll explore the answers to the most common questions about Manchego Cheese and Monterey Jack Cheese, including:
- "What is the difference between Manchego Cheese and Monterey Jack Cheese?"
- "Is Manchego Cheese and Monterey Jack Cheese the same?"
- "How does Manchego Cheese compare to Monterey Jack Cheese cheese?"
- "How does the taste of Manchego Cheese compare to Monterey Jack Cheese?"
- "Is Manchego Cheese or Monterey Jack Cheese better?"
Manchego Cheese 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.
Monterey Jack Cheese Overview
Monterey Jack is a popular American cheese originating from Monterey, California. It's known for its mild flavor and semi-soft texture, making it an excellent melting cheese. Monterey Jack can be enjoyed on its own or used in a variety of dishes, particularly Mexican and American cuisines, such as quesadillas and burgers.
Comparing the Two Cheeses
Ranking
Manchego is ranked #34 out of 866 types based on community views.
Monterey Jack is ranked #25 out of 866 types based on community views.
Country of Origin
Manchego Cheese comes from Spain. Monterey Jack Cheese originated from Mexico and 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. Manchego Cheese has a PDO (1984). Monterey Jack is not a protected cheese.
Milk Type and Treatment
Manchego Cheese is made with sheep milk that is typically raw or pasteurized. Monterey Jack Cheese is made with cow milk that is typically pasteurized.
Composition and Texture
Manchego's texture can be described as "compact". Monterey Jack Cheese has a fat content of not less than 50% on a dry basis and a moisture content of none. Monterey Jack's texture can be described as "mild to firm".
Flavor and Aroma
Manchego Cheese has a slightly acidic flavor. Monterey Jack Cheese has a mild to full-flavored flavor. Monterey Jack's aroma can be described as "aromatic".
Appearance and Aging
Manchego Cheese's appearance is colored white to yellowish ivory , is available in cylindrical with flat faces and is aged fresco (2 weeks), semi-curado (3 weeks to 4 months), curado (3-6 months), viejo or anejo (1 year) . Monterey Jack Cheese has a color of cream to golden and has an aging period of six weeks to ten months .
Rind and Rennet Type
Manchego Cheese's rind is described as pleita and flor imprints and uses animal rennet. Monterey Jack Cheese uses animal rennet.
Side-by-Side Comparison Table
Manchego Cheese | Monterey Jack Cheese | |
---|---|---|
Country of Origin | Spain | Mexico and United States |
Specific Origin | La Mancha region | Monterey County, California |
Certification | PDO (1984) | None |
Milk Type | sheep's milk | cow's milk |
Milk Treatment | Raw or pasteurized | pasteurized |
Fat Content | Not less than 50% on a dry basis | |
Moisture Content | Not more than 44% | |
Rind | Pleita and flor imprints | |
Texture | Compact | Mild to firm |
Flavor | Slightly acidic | Mild to full-flavored |
Aroma | aromatic | |
Colors | White to yellowish ivory | Cream to golden |
Forms | Cylindrical with flat faces | |
Age | Fresco (2 weeks), Semi-curado (3 weeks to 4 months), Curado (3-6 months), Viejo or Anejo (1 year) | Six weeks to ten months |
Rennet Type | Animal rennet | Animal |