Log In
Explore
Cheeses
Cheesemakers
Types
Pairings
Cheese Map
Queso Manchego vs Munster Cheese
Queso Manchego
Munster Cheese
In this article, we'll explore the answers to the most common questions about Queso Manchego and Munster Cheese, including:
- "What is the difference between Queso Manchego and Munster Cheese?"
- "Is Queso Manchego and Munster Cheese the same?"
- "How does Queso Manchego compare to Munster Cheese cheese?"
- "How does the taste of Queso Manchego compare to Munster Cheese?"
- "Is Queso Manchego or Munster Cheese better?"
Queso Manchego 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.
Munster Cheese Overview
Munster is a strong-smelling, soft cheese from the Alsace and Lorraine regions of France. It has a washed rind, which gives it a red-orange color and a distinctive pungent aroma. The flavor is rich and tangy, often enjoyed with cumin seeds and paired with beers or strong wines.
Comparing the Two Cheeses
Country of Origin
Queso Manchego comes from Spain. Munster Cheese originated from France.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Queso Manchego has a PDO (1996). Munster Cheese has a AOC (1969).
Milk Type and Treatment
Queso Manchego is made with sheep milk that is typically raw or pasteurized. Munster Cheese is made with cow milk that is typically unpasteurized.
Composition and Texture
Queso Manchego's texture can be described as "compact". Munster Cheese has a fat content of 45-48%. Munster's texture can be described as "semisoft".
Taste and Aroma
Queso Manchego has a slightly acidic taste. Munster Cheese has a strong, gamey taste. Munster's aroma can be described as "gamey, aromatic".
Appearance and Aging
Queso Manchego'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) . Munster Cheese has a color of orangey-pink to orange-red , comes in flat wheel, 1-3 inches high, 5-8 inches diameter and has an aging period of 4-6 weeks to 2-3 months .
Rind and Rennet Type
Queso Manchego's rind is described as pleita and flor imprints and uses animal rennet. Munster Cheese's rind is described as washed, saltwater solution , with traditional rennet.
Ranking
Queso Manchego is ranked #31 out of 996 types based on community views. Munster is ranked #45 out of 996 types based on community views.
Pairing Comparison
| Queso Manchego | Munster | |
|---|---|---|
| Best Pairings | Albariño, Almonds, Cava, Chorizo, Dried Figs, Dried Fruit, Tequila | German Riesling, Riesling |
| Other Good Pairings | Apples, Apricot, Asian Pear, Cabernet Sauvignon, Crackers, Dirty Martini, Fig Jam, Grapes, Green Apple, Grüner Veltliner, Hard Cider, Honey, Honeycomb, Madeira, Malbec, Pear, Port, Scotch | Belgian Blonde |
For more details, check the full pairing guides on the Queso Manchego and Munster pages.
Side-by-Side Comparison Table
| Queso Manchego | Munster Cheese | |
|---|---|---|
| Country of Origin | Spain | France |
| Specific Origin | La Mancha Region | Alsace, Lorraine, Franche-Comté |
| Certification | PDO (1996) | AOC (1969) |
| Milk Type | Sheep's milk | Cow's milk |
| Milk Treatment | Raw or pasteurized | Unpasteurized |
| Fat Content | Not Specified | 45-48% |
| Rind | Pleita and flor imprints | Washed, saltwater solution |
| Texture | Compact | Semisoft |
| Taste | Slightly acidic | Strong, gamey |
| Aroma | Not Specified | Gamey, aromatic |
| Colors | White to yellowish ivory | Orangey-pink to orange-red |
| Forms | Cylindrical with flat faces | Flat wheel, 1-3 inches high, 5-8 inches diameter |
| Age | Fresco (2 weeks), Semi-curado (3 weeks to 4 months), Curado (3-6 months), Viejo or Anejo (1 year) | 4-6 weeks to 2-3 months |
| Rennet Type | Animal rennet | Traditional rennet |
Which One Should You Choose?
If you prefer a compact cheese, go for Queso Manchego. But if you enjoy a semisoft consistency, Munster might be the better pick. Queso Manchego has a slightly acidic taste, making it great for various dishes. Meanwhile, Munster offers a strong, gamey profile, ideal for different meals.
