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

Compare Manchego Cheese to Other Cheeses

Compare Monterey Jack Cheese to Other Cheeses

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