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Manchego Cheese vs Stilton Cheese

Origin and Certification

Manchego Cheese originates from Spain, specifically from La Mancha region. It holds certifications such as PDO (1984). Stilton Cheese comes from United Kingdom, specifically from Nottinghamshire, Leicestershire, Derbyshire. It is certified with designations including PDO (1996).

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, Stilton Cheese uses milk that is cow’s milk .

Composition and Texture

Manchego Cheese's composition reveals that the fat content is not specified . The texture is described as compact. Composition and texture details for Stilton Cheese are not available.

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 Stilton 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 Stilton 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 Stilton Cheese is not provided.

Manchego Cheese Stilton Cheese
Country of Origin Spain United Kingdom
Specific Origin La Mancha region Nottinghamshire, Leicestershire, Derbyshire
Certification PDO (1984) PDO (1996)
Milk Type Manchega ewe's milk Cow’s milk
Milk Treatment Raw or pasteurized
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