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Queso Manchego vs Roquefort Cheese
Queso Manchego
Roquefort Cheese
In this article, we'll explore the answers to the most common questions about Queso Manchego and Roquefort Cheese, including:
- "What is the difference between Queso Manchego and Roquefort Cheese?"
- "Is Queso Manchego and Roquefort Cheese the same?"
- "How does Queso Manchego compare to Roquefort Cheese cheese?"
- "How does the taste of Queso Manchego compare to Roquefort Cheese?"
- "Is Queso Manchego or Roquefort 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.
Roquefort Cheese Overview
Roquefort is a famous blue cheese from the south of France, made from sheep's milk. It is known for its strong, tangy flavor and moist, crumbly texture. The cheese is ripened in the natural Combalou caves of Roquefort-sur-Soulzon, where it develops its characteristic blue veins from the mold Penicillium roqueforti.
Comparing the Two Cheeses
Country of Origin
Queso Manchego comes from Spain. Roquefort Cheese originated from France.
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). Roquefort Cheese has a PDO (1996), AOC (1925).
Milk Type and Treatment
Queso Manchego is made with sheep milk that is typically raw or pasteurized. Roquefort Cheese is made with sheep milk that is typically unpasteurized.
Composition and Texture
Queso Manchego's texture can be described as "compact". Roquefort's texture can be described as "moist, very creamy".
Taste and Aroma
Queso Manchego has a slightly acidic taste. Roquefort Cheese has a mild to strong taste. Roquefort's aroma can be described as "sweet".
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) . Roquefort Cheese has a color of blue-veined , comes in wheels, wrapped in impermeable foil and has an aging period of minimum of 90 days, average of 5 months .
Rind and Rennet Type
Queso Manchego's rind is described as pleita and flor imprints and uses animal rennet. Roquefort Cheese uses animal rennet.
Ranking
Queso Manchego is ranked #28 out of 996 types based on community views. Roquefort is ranked #18 out of 996 types based on community views.
Pairing Comparison
| Queso Manchego | Roquefort | |
|---|---|---|
| Best Pairings | Albariño, Almonds, Cava, Chorizo, Dried Figs, Dried Fruit, Tequila | Bordeaux |
| Other Good Pairings | Apples, Apricot, Asian Pear, Cabernet Sauvignon, Crackers, Dirty Martini, Fig Jam, Grapes, Green Apple, Grüner Veltliner, Hard Cider, Honey, Honeycomb, Madeira, Malbec, Pear, Port, Scotch | Barleywine, Beaujolais, Madeira, Port |
For more details, check the full pairing guides on the Queso Manchego and Roquefort pages.
Side-by-Side Comparison Table
| Queso Manchego | Roquefort Cheese | |
|---|---|---|
| Country of Origin | Spain | France |
| Specific Origin | La Mancha Region | Roquefort-Sur-Soulzon, South Of France |
| Certification | PDO (1996) | PDO (1996), AOC (1925) |
| Milk Type | Sheep's milk | Sheep's milk |
| Milk Treatment | Raw or pasteurized | Unpasteurized |
| Rind | Pleita and flor imprints | Not Specified |
| Texture | Compact | Moist, very creamy |
| Taste | Slightly acidic | Mild to strong |
| Aroma | Not Specified | Sweet |
| Colors | White to yellowish ivory | Blue-veined |
| Forms | Cylindrical with flat faces | Wheels, wrapped in impermeable foil |
| Age | Fresco (2 weeks), Semi-curado (3 weeks to 4 months), Curado (3-6 months), Viejo or Anejo (1 year) | Minimum of 90 days, average of 5 months |
| Rennet Type | Animal rennet | Animal |
Which One Should You Choose?
If you prefer a compact cheese, go for Queso Manchego. But if you enjoy a moist, very creamy consistency, Roquefort might be the better pick. Queso Manchego has a slightly acidic taste, making it great for various dishes. Meanwhile, Roquefort offers a mild to strong profile, ideal for different meals.
