Go Back

Manchego Cheese vs Ricotta Cheese

Origin and Certification

Manchego Cheese originates from Spain, specifically from La Mancha region. It holds certifications such as PDO (1984). Ricotta Cheese comes from Italy. 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, Ricotta Cheese uses milk that is cow's, sheep's, buffalo's and is typically whey during processing.

Composition and Texture

Manchego Cheese's composition reveals that the fat content is not specified . The texture is described as compact. Similarly, Ricotta Cheese shows that it has a fat content of varies and a moisture content of high. The texture is described as soft, moist.

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, Ricotta Cheese is described by a general flavor of sweet, slightly creamy and notes of depending on milk source. Its aroma is described as mild.

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, Ricotta Cheese features a color that is white, comes in grainy soft mass, and has an aging period of fresh.

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 Ricotta Cheese is none, with rennet type animal or microbial.

Manchego Cheese Ricotta Cheese
Country of Origin Spain Italy
Specific Origin La Mancha region
Certification PDO (1984) None
Milk Type Manchega ewe's milk Cow's, Sheep's, Buffalo's
Milk Treatment Raw or pasteurized Whey
Fat Content Varies
Moisture Content High
Rind Pleita and flor imprints None
Texture Compact Soft, moist
Flavor Slightly acidic Sweet, slightly creamy
Flavor Notes Slightly acidic with a sharp background of ovine milk components, increases over ripening and develops piquant notes Depending on milk source
Aroma Mild
Colors White to yellowish ivory White
Forms Cylindrical with flat faces Grainy soft mass
Age Fresco (2 weeks), Semi-curado (3 weeks to 4 months), Curado (3-6 months), Viejo or Anejo (1 year) Fresh
Rennet Type Animal rennet Animal or Microbial