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Manchego Cheese vs Mozzarella Cheese

Origin and Certification

Manchego Cheese originates from Spain, specifically from La Mancha region. It holds certifications such as PDO (1984). Mozzarella Cheese comes from Italy. 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, Mozzarella Cheese uses milk that is cow's 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, Mozzarella Cheese shows that it has a fat content of varies and a moisture content of high. The texture is described as soft, creamy.

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, Mozzarella Cheese is described by a general flavor of mild, milky and notes of made globally; often used in pizza and italian dishes; cow's milk versions are most common.. Its aroma is described as mild.

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, Mozzarella Cheese features a color that is 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 it uses animal rennet rennet. Similarly, the rind of Mozzarella Cheese is none, with rennet type calf's or microbial rennet.

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
Flavor Notes Slightly acidic with a sharp background of ovine milk components, increases over ripening and develops piquant notes Made globally; Often used in pizza and Italian dishes; Cow's milk versions are most common.
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