Queso Manchego vs Romano Cheese

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

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

Romano Cheese Overview

Romano, also known as Pecorino Romano, is a hard, salty Italian cheese made from sheep's milk, originally from the region around Rome. It is known for its sharp, piquant flavor and is most often used grated over pasta dishes, soups, and salads.

Comparing the Two Cheeses

Country of Origin

Queso Manchego comes from Spain. Romano 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). Romano is not a protected cheese.

Milk Type and Treatment

Queso Manchego is made with sheep milk that is typically raw or pasteurized. Romano Cheese is made with cow, goat, or sheep milk that is typically pasteurized or unpasteurized.

Composition and Texture

Queso Manchego's texture can be described as "compact". Romano's texture can be described as "hard".

Taste and Aroma

Queso Manchego has a slightly acidic taste. Romano Cheese has a mild, sharp, tangy taste. Romano's aroma can be described as "strong".

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) . Romano Cheese has a color of pale yellow .

Rind and Rennet Type

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

Ranking

Queso Manchego is ranked #28 out of 996 types based on community views. Romano is ranked #180 out of 996 types based on community views.

Pairing Comparison

For more details, check the full pairing guides on the Queso Manchego and Romano 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 hard consistency, Romano might be the better pick. Queso Manchego has a slightly acidic taste, making it great for various dishes. Meanwhile, Romano offers a mild, sharp, tangy profile, ideal for different meals.

Compare Queso Manchego to Other Cheeses

Compare Romano Cheese to Other Cheeses