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Queso Manchego vs Parmigiano Reggiano Cheese
Queso Manchego
Parmigiano Reggiano Cheese
In this article, we'll explore the answers to the most common questions about Queso Manchego and Parmigiano Reggiano Cheese, including:
- "What is the difference between Queso Manchego and Parmigiano Reggiano Cheese?"
- "Is Queso Manchego and Parmigiano Reggiano Cheese the same?"
- "How does Queso Manchego compare to Parmigiano Reggiano Cheese cheese?"
- "How does the taste of Queso Manchego compare to Parmigiano Reggiano Cheese?"
- "Is Queso Manchego or Parmigiano Reggiano 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.
Parmigiano Reggiano Cheese Overview
Parmigiano Reggiano is an iconic Italian cheese produced in specific regions of Italy, including Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna. It is made from raw cow's milk and aged at least 12 months, developing a deep, complex flavor that's slightly nutty and salty. Parmigiano Reggiano is essential in Italian cooking and as a finishing cheese.
Comparing the Two Cheeses
Country of Origin
Queso Manchego comes from Spain. Parmigiano Reggiano 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. Queso Manchego has a PDO (1996). Parmigiano Reggiano Cheese has a PDO (1996).
Milk Type and Treatment
Queso Manchego is made with sheep milk that is typically raw or pasteurized. Parmigiano Reggiano Cheese is made with cow milk that is typically raw.
Composition and Texture
Queso Manchego's texture can be described as "compact". Parmigiano Reggiano Cheese has a fat content of minimum 32%. Parmigiano Reggiano's texture can be described as "grainy, flaky".
Taste and Aroma
Queso Manchego has a slightly acidic taste. Parmigiano Reggiano Cheese has a umami taste. Parmigiano Reggiano's aroma can be described as "mild, milky".
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) . Parmigiano Reggiano Cheese has a color of straw or light straw , comes in cylindrical, slightly convex sides and has an aging period of 12 to 36 months .
Rind and Rennet Type
Queso Manchego's rind is described as pleita and flor imprints and uses animal rennet. Parmigiano Reggiano Cheese's rind is described as hard , with calf rennet.
Ranking
Queso Manchego is ranked #31 out of 996 types based on community views. Parmigiano Reggiano is ranked #65 out of 996 types based on community views.
Pairing Comparison
| Queso Manchego | Parmigiano Reggiano | |
|---|---|---|
| Best Pairings | Albariño, Almonds, Cava, Chorizo, Dried Figs, Dried Fruit, Tequila | Almonds, Amaro, Asparagus, Bresaola, Chicken, Clam Chowder, Cod, Madeira, Mushrooms, Pesto, Pistachios, Prosciutto, Roasted Vegetables, Sangiovese, Seaweed, Sweet Potato, Tomatoes |
| 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 | Avocado, Cabernet Franc, Cabernet Sauvignon, Cava, Champagne, Dijon Mustard, Dirty Martini, Dried Figs, Dried Fruit, Ginger, Honey, Honeycomb, Macaroni and Cheese, Malbec, Merlot, Muscat, Pecans, Prosecco, Pumpkin, Salami, Salmon, Scotch, Steak, Tequila |
For more details, check the full pairing guides on the Queso Manchego and Parmigiano Reggiano pages.
Side-by-Side Comparison Table
| Queso Manchego | Parmigiano Reggiano Cheese | |
|---|---|---|
| Country of Origin | Spain | Italy |
| Specific Origin | La Mancha Region | Emilia-Romagna Region |
| Certification | PDO (1996) | PDO (1996) |
| Milk Type | Sheep's milk | Cow's milk |
| Milk Treatment | Raw or pasteurized | Raw |
| Fat Content | Not Specified | Minimum 32% |
| Rind | Pleita and flor imprints | Hard |
| Texture | Compact | Grainy, flaky |
| Taste | Slightly acidic | Umami |
| Aroma | Not Specified | Mild, Milky |
| Colors | White to yellowish ivory | Straw or light straw |
| Forms | Cylindrical with flat faces | Cylindrical, slightly convex sides |
| Age | Fresco (2 weeks), Semi-curado (3 weeks to 4 months), Curado (3-6 months), Viejo or Anejo (1 year) | 12 to 36 months |
| Rennet Type | Animal rennet | Calf rennet |
Which One Should You Choose?
If you prefer a compact cheese, go for Queso Manchego. But if you enjoy a grainy, flaky consistency, Parmigiano Reggiano might be the better pick. Queso Manchego has a slightly acidic taste, making it great for various dishes. Meanwhile, Parmigiano Reggiano offers a umami profile, ideal for different meals.
