Manchego Cheese vs Pimento Cheese
In this article, we’ll explore the answers to the most common questions about Manchego Cheese and Pimento Cheese, including:
- "What is the difference between Manchego Cheese and Pimento Cheese?"
- "Is Manchego Cheese and Pimento Cheese the same?"
- "How does Manchego Cheese compare to Pimento Cheese cheese?"
- "How does the taste of Manchego Cheese compare to Pimento Cheese?"
- "Is Manchego Cheese or Pimento 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.
Pimento Cheese Overview
Pimento cheese is a popular spread in the Southern United States, made from cheddar cheese, pimento peppers, and mayonnaise. Sometimes referred to as the "pâté of the South," it has a creamy, tangy flavor and is often used as a filling for sandwiches, a topping for crackers, or a dip for vegetables.
Comparing the Two Cheeses
Ranking
Manchego is ranked #44 out of 376 types.
Pimento is ranked #64 out of 376 types.
Country of Origin
Manchego Cheese comes from Spain. Pimento Cheese originated from United States.
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). Pimento is not a protected cheese.
Milk Type and Treatment
Manchego Cheese is made with sheep milk that is typically raw or pasteurized. Pimento Cheese is made with unknown milk.
Composition and Texture
Manchego's texture can be described as "compact". Pimento's texture can be described as "spreadable".
Flavor and Aroma
Manchego Cheese has a slightly acidic flavor. Pimento Cheese has a sweet, rounded chili flavor. Pimento's aroma can be described as "sweet, rounded chili".
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) . Pimento Cheese comes in grated cheese mixed into a spread .
Rind and Rennet Type
Manchego Cheese's rind is described as pleita and flor imprints and uses animal rennet.
Side-by-Side Comparison Table
Manchego Cheese | Pimento Cheese | |
---|---|---|
Country of Origin | Spain | United States |
Specific Origin | La Mancha region | Southern United States |
Certification | PDO (1984) | None |
Milk Type | Manchega ewe's milk | Cheddar, farmers’ style |
Milk Treatment | Raw or pasteurized | |
Rind | Pleita and flor imprints | |
Texture | Compact | Spreadable |
Flavor | Slightly acidic | Sweet, rounded chili |
Aroma | Sweet, rounded chili | |
Colors | White to yellowish ivory | |
Forms | Cylindrical with flat faces | Grated cheese mixed into a spread |
Age | Fresco (2 weeks), Semi-curado (3 weeks to 4 months), Curado (3-6 months), Viejo or Anejo (1 year) | |
Rennet Type | Animal rennet |