All Comparisons

Manchego Cheese vs Stilton 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.

Stilton Cheese

Stilton is one of the best-known British blue cheeses, traditionally made in two varieties: blue and white. Blue Stilton is creamy and crumbly with a distinctively sharp, rich flavor produced by the blue veins. White Stilton, less common, is the milder of the two and does not have the blue veining.

Comparing the Two Cheeses

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). Stilton Cheese has a PDO (1996).

Milk Type and Treatment

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

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
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
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