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Manchego Cheese vs Raclette Cheese

Origin and Certification

Manchego Cheese originates from Spain, specifically from La Mancha region. It holds certifications such as PDO (1984). Raclette Cheese comes from Switzerland, specifically from Alpine regions. It is certified with designations including .

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, Raclette Cheese uses milk that is cow's milk and is typically raw during processing.

Composition and Texture

Manchego Cheese's composition reveals that the fat content is not specified . The texture is described as compact. Similarly, Raclette Cheese shows that the fat content is not specified a moisture content of 36-44%. The texture is described as semisoft, smooth.

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, Raclette Cheese is described by a general flavor of mildly acidic and notes of 'slightly lactic', 'milky', 'fresh butter', 'floral', 'vegetal'. The aroma is not specified..

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, Raclette Cheese features a color that is not specified, comes in wheel, 14-15 inches in diameter, approximately 3 inches in height and weighing between 15 to 18 pounds, and has an aging period of 3-4 months.

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 Raclette Cheese is washed, with rennet type animal.

Manchego Cheese Raclette Cheese
Country of Origin Spain Switzerland
Specific Origin La Mancha region Alpine regions
Certification PDO (1984)
Milk Type Manchega ewe's milk Cow's milk
Milk Treatment Raw or pasteurized Raw
Moisture Content 36-44%
Rind Pleita and flor imprints Washed
Texture Compact Semisoft, smooth
Flavor Slightly acidic Mildly acidic
Flavor Notes Slightly acidic with a sharp background of ovine milk components, increases over ripening and develops piquant notes 'Slightly lactic', 'milky', 'fresh butter', 'floral', 'vegetal'
Colors White to yellowish ivory
Forms Cylindrical with flat faces Wheel, 14-15 inches in diameter, approximately 3 inches in height and weighing between 15 to 18 pounds
Age Fresco (2 weeks), Semi-curado (3 weeks to 4 months), Curado (3-6 months), Viejo or Anejo (1 year) 3-4 months
Rennet Type Animal rennet Animal