Manchego Cheese vs Mozzarella Cheese

In this article, we’ll explore the answers to the most common questions about Manchego Cheese and Mozzarella Cheese, including:

  • "What is the difference between Manchego Cheese and Mozzarella Cheese?"
  • "Is Manchego Cheese and Mozzarella Cheese the same?"
  • "How does Manchego Cheese compare to Mozzarella Cheese cheese?"
  • "How does the taste of Manchego Cheese compare to Mozzarella Cheese?"
  • "Is Manchego Cheese or Mozzarella 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.

Mozzarella Cheese Overview

Mozzarella is a soft, white cheese originally from Southern Italy. Traditionally made from water buffalo milk (mozzarella di bufala), it's also commonly produced from cow's milk (fior di latte). Mozzarella is famous for its mild, milky flavor and stretchy texture, making it ideal for pizzas and caprese salads.

Comparing the Two Cheeses

Ranking

Manchego is ranked #37 out of 375 types.

Mozzarella is ranked #40 out of 375 types.

Country of Origin

Manchego Cheese comes from Spain. Mozzarella Cheese originated from Italy.

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). Mozzarella is not a protected cheese.

Milk Type and Treatment

Manchego Cheese is made with sheep milk that is typically raw or pasteurized. Mozzarella Cheese is made with cow milk that is typically pasteurized.

Composition and Texture

Manchego's texture can be described as "compact". Mozzarella Cheese has a fat content of varies and a moisture content of none. Mozzarella's texture can be described as "soft, creamy".

Flavor and Aroma

Manchego Cheese has a slightly acidic flavor. Mozzarella Cheese has a mild, milky flavor. Mozzarella's aroma can be described as "mild".

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) . Mozzarella Cheese has a color of white , comes in balls, blocks, shredded and has an aging period of eaten fresh .

Rind and Rennet Type

Manchego Cheese's rind is described as pleita and flor imprints and uses animal rennet. Mozzarella Cheese's rind is described as none , with calf's or microbial rennet.

Side-by-Side Comparison Table

Manchego Cheese Mozzarella Cheese
Country of Origin Spain Italy
Specific Origin La Mancha region
Certification PDO (1984) None
Milk Type Manchega ewe's milk Cow's
Milk Treatment Raw or pasteurized Pasteurized
Fat Content Varies
Moisture Content High
Rind Pleita and flor imprints None
Texture Compact Soft, creamy
Flavor Slightly acidic Mild, milky
Aroma Mild
Colors White to yellowish ivory White
Forms Cylindrical with flat faces Balls, blocks, shredded
Age Fresco (2 weeks), Semi-curado (3 weeks to 4 months), Curado (3-6 months), Viejo or Anejo (1 year) Eaten fresh
Rennet Type Animal rennet Calf's or microbial rennet

Compare Manchego Cheese to Other Cheeses

Compare Mozzarella Cheese to Other Cheeses