Manchego Cheese vs Taleggio Cheese
Manchego Cheese
Taleggio Cheese
In this article, we’ll explore the answers to the most common questions about Manchego Cheese and Taleggio Cheese, including:
- "What is the difference between Manchego Cheese and Taleggio Cheese?"
- "Is Manchego Cheese and Taleggio Cheese the same?"
- "How does Manchego Cheese compare to Taleggio Cheese cheese?"
- "How does the taste of Manchego Cheese compare to Taleggio Cheese?"
- "Is Manchego Cheese or Taleggio Cheese better?"
Manchego Cheese Overview
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.
Taleggio Cheese Overview
Taleggio is a semi-soft, washed-rind cheese from the Lombardy region of Italy. It has a strong aroma but a surprisingly mild, fruity, and slightly tangy flavor with a creamy texture that becomes more pronounced as the cheese ages. Taleggio is excellent for melting and is often used in risottos or on polenta.
Comparing the Two Cheeses
Ranking
Manchego is ranked #34 out of 866 types based on community views.
Taleggio is ranked #60 out of 866 types based on community views.
Country of Origin
Manchego Cheese comes from Spain. Taleggio Cheese originated from Italy.
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). Taleggio Cheese has a PDO (1996).
Milk Type and Treatment
Manchego Cheese is made with sheep milk that is typically raw or pasteurized. Taleggio Cheese is made with cow milk that is typically heated.
Composition and Texture
Manchego's texture can be described as "compact". Taleggio's texture can be described as "soft, slightly melting under the rind, firmer towards the center".
Flavor and Aroma
Manchego Cheese has a slightly acidic flavor. Taleggio Cheese has a sweet, delicate, slightly sour flavor. Taleggio's aroma can be described as "herbaceous, aromatic".
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) . Taleggio Cheese has a color of pinkish-red rind, white to straw yellow inside , comes in square, 7–8 inches wide, 1.5–3 inches high, 3.7–4.8 pounds weight and has an aging period of at least 35 (up to 50) days .
Rind and Rennet Type
Manchego Cheese's rind is described as pleita and flor imprints and uses animal rennet. Taleggio Cheese's rind is described as soft, thin, pinkish-red , with calf rennet.
Side-by-Side Comparison Table
Manchego Cheese | Taleggio Cheese | |
---|---|---|
Country of Origin | Spain | Italy |
Specific Origin | La Mancha Region | Val Taleggio, Po Valley |
Certification | PDO (1984) | PDO (1996) |
Milk Type | Sheep's milk | Cow's milk |
Milk Treatment | Raw or pasteurized | Heated to 90–95°F |
Rind | Pleita and flor imprints | Soft, thin, pinkish-red |
Texture | Compact | Soft, slightly melting under the rind, firmer towards the center |
Flavor | Slightly acidic | Sweet, delicate, slightly sour |
Aroma | None | Herbaceous, aromatic |
Colors | White to yellowish ivory | Pinkish-red rind, white to straw yellow inside |
Forms | Cylindrical with flat faces | Square, 7–8 inches wide, 1.5–3 inches high, 3.7–4.8 pounds weight |
Age | Fresco (2 weeks), Semi-curado (3 weeks to 4 months), Curado (3-6 months), Viejo or Anejo (1 year) | At least 35 (up to 50) days |
Rennet Type | Animal rennet | Calf rennet |
Which One Should You Choose?
If you prefer a compact cheese, go for Manchego. But if you enjoy a soft, slightly melting under the rind, firmer towards the center consistency, Taleggio might be the better pick. Manchego has a slightly acidic flavor, making it great for various dishes. Meanwhile, Taleggio offers a sweet, delicate, slightly sour profile, ideal for different meals.