Go Back

Manchego Cheese vs Paneer Cheese

Origin and Certification

Manchego Cheese originates from Spain, specifically from La Mancha region. It holds certifications such as PDO (1984). The origin of Paneer Cheese is not specified.

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, Paneer Cheese uses milk that is cow's or buffalo's milk and is typically boiled during processing.

Composition and Texture

Manchego Cheese's composition reveals that the fat content is not specified . The texture is described as compact. Similarly, Paneer Cheese shows that the fat content is not specified . The texture is described as semisoft, crumbly.

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, Paneer Cheese is described by a general flavor of mild, slightly milky and notes of absorbs flavors of the sauce it is cooked in. Its aroma is described as very little aroma.

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, Paneer Cheese features a color that is white, comes in rectangles, immersed in chilled water, and has an aging period of 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 Paneer Cheese is not specified, with rennet type vinegar, lemon juice, yogurt, or buttermilk.

Manchego Cheese Paneer Cheese
Country of Origin Spain
Specific Origin La Mancha region Northern India, Pakistan
Certification PDO (1984) None
Milk Type Manchega ewe's milk Cow's or buffalo's milk
Milk Treatment Raw or pasteurized Boiled
Rind Pleita and flor imprints
Texture Compact Semisoft, crumbly
Flavor Slightly acidic Mild, slightly milky
Flavor Notes Slightly acidic with a sharp background of ovine milk components, increases over ripening and develops piquant notes Absorbs flavors of the sauce it is cooked in
Aroma Very little aroma
Colors White to yellowish ivory White
Forms Cylindrical with flat faces Rectangles, immersed in chilled water
Age Fresco (2 weeks), Semi-curado (3 weeks to 4 months), Curado (3-6 months), Viejo or Anejo (1 year) Fresh
Rennet Type Animal rennet Vinegar, lemon juice, yogurt, or buttermilk