Manchego Cheese vs Provolone Cheese

In this article, we’ll explore the answers to the most common questions about Manchego Cheese and Provolone Cheese, including:

• "What is the difference between Manchego Cheese and Provolone Cheese?"
• "Is Manchego Cheese and Provolone Cheese the same?"
• "How does Manchego Cheese compare to Provolone Cheese cheese?"
• "How does the taste of Manchego Cheese compare to Provolone Cheese?"
• "Is Manchego Cheese or Provolone 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.

Provolone Cheese Overview

Provolone is a well-known Italian cheese with a smooth, firm texture and a mild, slightly tangy flavor that becomes sharper and more robust with age. Made from cow's milk, this stretched-curd cheese can be aged from a few months to a year or more. Provolone is excellent for slicing, grating, or melting.

Comparing the Two Cheeses

Ranking

Manchego is ranked #34 out of 377 types.

Provolone is ranked #4 out of 377 types.

Country of Origin

Manchego Cheese comes from Spain. Provolone 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. Manchego Cheese has a PDO (1984). Provolone is not a protected cheese.

Milk Type and Treatment

Manchego Cheese is made with sheep milk that is typically raw or pasteurized. Provolone Cheese is made with cow milk.

Composition and Texture

Manchego's texture can be described as "compact".

Flavor and Aroma

Manchego Cheese has a slightly acidic flavor.

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) .

Rind and Rennet Type

Manchego Cheese's rind is described as pleita and flor imprints and uses animal rennet.

Side-by-Side Comparison Table

Compare Manchego Cheese to Other Cheeses

Compare Provolone Cheese to Other Cheeses