Go Back

Manchego Cheese vs Soft-Ripened Cheese

Origin and Certification

Manchego Cheese originates from Spain, specifically from La Mancha region. It holds certifications such as PDO (1984). The origin of Soft-Ripened Cheese is not specified.

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. Information on the milk type and treatment for Soft-Ripened Cheese is not available.

Composition and Texture

Manchego Cheese's composition reveals that the fat content is not specified . The texture is described as compact. Similarly, Soft-Ripened Cheese shows that it has a fat content of generally around 60-75% in the dry matter, which translates to about 20-30% total fat content. and a moisture content of approximately 50-55%, contributing to the soft, spreadable texture..

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.. The flavor and aroma details of Soft-Ripened Cheese are not available.

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). Detailed information on the appearance and aging of Soft-Ripened Cheese is not available.

Rind and Rennet Type

Manchego Cheese's rind is described as pleita and flor imprints, and it uses animal rennet rennet. Information on the rind and rennet type of Soft-Ripened Cheese is not provided.

Manchego Cheese Soft-Ripened Cheese
Country of Origin Spain
Specific Origin La Mancha region Varied, with many coming from France.
Certification PDO (1984) None
Milk Type Manchega ewe's milk
Milk Treatment Raw or pasteurized
Fat Content Generally around 60-75% in the dry matter, which translates to about 20-30% total fat content.
Moisture Content Approximately 50-55%, contributing to the soft, spreadable texture.
Rind Pleita and flor imprints
Texture Compact
Flavor Slightly acidic
Flavor Notes Slightly acidic with a sharp background of ovine milk components, increases over ripening and develops piquant notes
Colors White to yellowish ivory
Forms Cylindrical with flat faces
Age Fresco (2 weeks), Semi-curado (3 weeks to 4 months), Curado (3-6 months), Viejo or Anejo (1 year)
Rennet Type Animal rennet