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Manchego Cheese vs Monterey Jack Cheese

Origin and Certification

Manchego Cheese originates from Spain, specifically from La Mancha region. It holds certifications such as PDO (1984). Monterey Jack Cheese comes from United States, specifically from Monterey County, California. It does not have protected designation status.

Milk Type and Treatment

Manchego Cheese can be made out of milk from manchega ewe's milk and is typically raw or pasteurized during processing. Similarly, Monterey Jack Cheese uses milk that is pasteurized cow's milk and is typically pasteurized during processing.

Composition and Texture

Manchego Cheese's composition reveals that the fat content is not specified . The texture is described as compact. Similarly, Monterey Jack Cheese shows that it has a fat content of not less than 50% on a dry basis and a moisture content of not more than 44%. The texture is described as mild to firm.

Flavor and Aroma

Manchego Cheese's flavor profile is characterized by a general flavor of slightly acidic and notes of slightly acidic with a sharp background of ovine milk components, increases over ripening and develops piquant notes. The aroma is not specified.. Similarly, Monterey Jack Cheese is described by a general flavor of mild to full-flavored and notes of a cheese with a cream-colored paste that becomes more golden with age, known for its mild to full flavor and adaptability in culinary uses.. The aroma is not specified..

Appearance and Aging

Manchego Cheese's appearance can be described by its color, which is white to yellowish ivory, and it is available in cylindrical with flat faces. This variety is aged fresco (2 weeks), semi-curado (3 weeks to 4 months), curado (3-6 months), viejo or anejo (1 year). Similarly, Monterey Jack Cheese features a color that is cream to golden, comes in various forms, 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 it uses animal rennet rennet. Similarly, the rind of Monterey Jack Cheese is not specified, with rennet type animal.

Manchego Cheese Monterey Jack Cheese
Country of Origin Spain United States
Specific Origin La Mancha region Monterey County, California
Certification PDO (1984) None
Milk Type Manchega ewe's milk Pasteurized 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
Flavor Notes Slightly acidic with a sharp background of ovine milk components, increases over ripening and develops piquant notes A cheese with a cream-colored paste that becomes more golden with age, known for its mild to full flavor and adaptability in culinary uses.
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