Queso Manchego vs Ricotta Salata Cheese

In this article, we'll explore the answers to the most common questions about Queso Manchego and Ricotta Salata Cheese, including:

• "What is the difference between Queso Manchego and Ricotta Salata Cheese?"
• "Is Queso Manchego and Ricotta Salata Cheese the same?"
• "How does Queso Manchego compare to Ricotta Salata Cheese cheese?"
• "How does the taste of Queso Manchego compare to Ricotta Salata Cheese?"
• "Is Queso Manchego or Ricotta Salata Cheese better?"

Queso Manchego 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.

Ricotta Salata Cheese Overview

Ricotta Salata is a pressed, salted, dried, and aged version of ricotta, which turns it into a firm, crumbly cheese with a mild, milky flavor and a slightly salty bite. It's frequently grated over pasta, salads, or used in cooked dishes where a gentle cheese flavor is desired.

Comparing the Two Cheeses

Country of Origin

Queso Manchego comes from Spain. Ricotta Salata 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. Queso Manchego has a PDO (1996). Ricotta Salata is not a protected cheese.

Milk Type and Treatment

Queso Manchego is made with sheep milk that is typically raw or pasteurized. Ricotta Salata Cheese is made with sheep milk.

Composition and Texture

Queso Manchego's texture can be described as "compact". Ricotta Salata's texture can be described as "semi-hard, whey".

Taste and Aroma

Queso Manchego has a slightly acidic taste.

Appearance and Aging

Queso Manchego'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

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

Ranking

Queso Manchego is ranked #28 out of 996 types based on community views. Ricotta Salata is ranked #69 out of 996 types based on community views.

Pairing Comparison

For more details, check the full pairing guides on the Queso Manchego and Ricotta Salata pages.

Side-by-Side Comparison Table

Which One Should You Choose?

If you prefer a compact cheese, go for Queso Manchego. But if you enjoy a semi-hard, whey consistency, Ricotta Salata might be the better pick.

Compare Queso Manchego to Other Cheeses

Compare Ricotta Salata Cheese to Other Cheeses