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Manchego Cheese vs Roquefort Cheese

Origin and Certification

Manchego Cheese originates from Spain, specifically from La Mancha region. It holds certifications such as PDO (1984). Roquefort Cheese comes from France, specifically from Roquefort-sur-Soulzon, south of France. It is certified with designations including PDO (1996), AOC (1925).

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, Roquefort Cheese uses milk that is sheep’s milk and is typically raw during processing.

Composition and Texture

Manchego Cheese's composition reveals that the fat content is not specified . The texture is described as compact. Similarly, Roquefort Cheese shows that the fat content is not specified . The texture is described as moist, very creamy.

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, Roquefort Cheese is described by a general flavor of mild to strong and notes of buttercream smooth to salty and sharp. The aroma is not specified..

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, Roquefort Cheese features a color that is 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 it uses animal rennet rennet. Similarly, the rind of Roquefort Cheese is not specified, with rennet type animal.

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
Flavor Notes Slightly acidic with a sharp background of ovine milk components, increases over ripening and develops piquant notes Buttercream smooth to salty and sharp
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