All Comparisons

Manchego Cheese vs Roquefort Cheese

Manchego Cheese

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

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


Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Manchego Cheese has a PDO (1984). Roquefort Cheese has a PDO (1996), AOC (1925).

Milk Type and Treatment

Manchego Cheese is made with sheep milk that is typically raw or pasteurized. Roquefort Cheese is made with sheep milk that is typically raw.

Composition and Texture

Manchego's texture can be described as "compact". Roquefort's texture can be described as "moist, very creamy".

Flavor and Aroma

Manchego Cheese has a slightly acidic flavor. Roquefort Cheese has a mild to strong flavor.

Appearance and Aging

Manchego Cheese'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

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

Manchego Cheese Roquefort Cheese
Country of Origin Spain France
Specific Origin La Mancha region Roquefort-sur-Soulzon, south of France
Certification PDO (1984) PDO (1996), AOC (1925)
Milk Type Manchega ewe's milk Sheep’s milk
Milk Treatment Raw or pasteurized Raw
Rind Pleita and flor imprints
Texture Compact Moist, very creamy
Flavor Slightly acidic Mild to strong
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
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