Manchego Cheese vs Semi-Hard Goat Cheese

In this article, we’ll explore the answers to the most common questions about Manchego Cheese and Semi-Hard Goat Cheese, including:

• "What is the difference between Manchego Cheese and Semi-Hard Goat Cheese?"
• "Is Manchego Cheese and Semi-Hard Goat Cheese the same?"
• "How does Manchego Cheese compare to Semi-Hard Goat Cheese cheese?"
• "How does the taste of Manchego Cheese compare to Semi-Hard Goat Cheese?"
• "Is Manchego Cheese or Semi-Hard Goat Cheese better?"

Comparing the Two Cheeses

Ranking

Manchego is ranked #33 out of 377 types.

Semi-Hard Goat Cheese is ranked #335 out of 377 types.

Country of Origin

Manchego Cheese comes from Spain. Semi-Hard Goat Cheese originated from .

Certification

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). Semi-Hard Goat Cheese is not a protected cheese.

Milk Type and Treatment

Manchego Cheese is made with sheep milk that is typically raw or pasteurized. Semi-Hard Goat Cheese is made with goat milk.

Composition and Texture

Manchego's texture can be described as "compact".

Flavor and Aroma

Manchego Cheese has a slightly acidic 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) .

Rind and Rennet Type

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

Side-by-Side Comparison Table

Compare Manchego Cheese to Other Cheeses

Compare Semi-Hard Goat Cheese to Other Cheeses