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Manchego Cheese vs Red Leicester Cheese

Origin and Certification

Manchego Cheese originates from Spain, specifically from La Mancha region. It holds certifications such as PDO (1984). Red Leicester Cheese comes from United Kingdom, specifically from Leicestershire. It does not have protected designation status.

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, Red Leicester Cheese uses milk that is cow's milk and is typically unpasteurized (sparkenhoe farm), pasteurized (others) during processing.

Composition and Texture

Manchego Cheese's composition reveals that the fat content is not specified . The texture is described as compact. Similarly, Red Leicester Cheese shows that it has a fat content of high and a moisture content of medium. The texture is described as hard, similar to cheddar but more moist, crumbly.

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, Red Leicester Cheese is described by a general flavor of annatto for distinctive red color and notes of mild. Its aroma is described as reddish-orange.

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, Red Leicester Cheese features a color that is traditional cylindrical, industrial block, comes in 6 months (traditional), varies for industrial, and has an aging period of animal.

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 Red Leicester Cheese is clothbound (sparkenhoe farm), plastic (industrial), with rennet type no.

Manchego Cheese Red Leicester Cheese
Country of Origin Spain United Kingdom
Specific Origin La Mancha region Leicestershire
Certification PDO (1984) None
Milk Type Manchega ewe's milk Cow's milk
Milk Treatment Raw or pasteurized Unpasteurized (Sparkenhoe Farm), Pasteurized (others)
Fat Content High
Moisture Content Medium
Rind Pleita and flor imprints Clothbound (Sparkenhoe Farm), Plastic (industrial)
Texture Compact Hard, similar to Cheddar but more moist, crumbly
Flavor Slightly acidic Annatto for distinctive red color
Flavor Notes Slightly acidic with a sharp background of ovine milk components, increases over ripening and develops piquant notes Mild
Aroma Reddish-orange
Colors White to yellowish ivory Traditional cylindrical, industrial block
Forms Cylindrical with flat faces 6 months (traditional), varies for industrial
Age Fresco (2 weeks), Semi-curado (3 weeks to 4 months), Curado (3-6 months), Viejo or Anejo (1 year) Animal
Rennet Type Animal rennet No