Manchego Cheese vs Raclette Cheese
In this article, we’ll explore the answers to the most common questions about Manchego Cheese and Raclette Cheese, including:
- "What is the difference between Manchego Cheese and Raclette Cheese?"
- "Is Manchego Cheese and Raclette Cheese the same?"
- "How does Manchego Cheese compare to Raclette Cheese cheese?"
- "How does the taste of Manchego Cheese compare to Raclette Cheese?"
- "Is Manchego Cheese or Raclette 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.
Raclette Cheese Overview
Raclette is a semi-hard cheese made from cow's milk, famous for melting beautifully. It is native to parts of Switzerland and France. The cheese is typically heated, either in front of a fire or by a special machine, then scraped onto diners' plates; it's commonly served with small potatoes, gherkins, pickled onions, and dried meat.
Comparing the Two Cheeses
Ranking
Manchego is ranked #37 out of 375 types.
Raclette is ranked #69 out of 375 types.
Country of Origin
Manchego Cheese comes from Spain. Raclette Cheese originated from Switzerland.
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). Raclette Cheese has a .
Milk Type and Treatment
Manchego Cheese is made with sheep milk that is typically raw or pasteurized. Raclette Cheese is made with cow milk that is typically raw.
Composition and Texture
Manchego's texture can be described as "compact". Raclette Cheese has a moisture content of 36-44%. Raclette's texture can be described as "semisoft, smooth".
Flavor and Aroma
Manchego Cheese has a slightly acidic flavor. Raclette Cheese has a mildly 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) . Raclette Cheese 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 uses animal rennet. Raclette Cheese's rind is described as washed , with animal rennet.
Side-by-Side Comparison Table
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 |
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 |