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Queso Manchego vs Tomme de Savoie Cheese
In this article, we'll explore the answers to the most common questions about Queso Manchego and Tomme de Savoie Cheese, including:
- "What is the difference between Queso Manchego and Tomme de Savoie Cheese?"
- "Is Queso Manchego and Tomme de Savoie Cheese the same?"
- "How does Queso Manchego compare to Tomme de Savoie Cheese cheese?"
- "How does the taste of Queso Manchego compare to Tomme de Savoie Cheese?"
- "Is Queso Manchego or Tomme de Savoie Cheese better?"
Queso Manchego 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.
Tomme de Savoie Cheese Overview
Tomme de Savoie is a semi-firm French cheese from the Savoie region in the French Alps. Made from raw or pasteurized cow's milk, it has a thick rind and a mild, slightly nutty flavor. It’s a low-fat cheese, which contributes to its lightness in flavor, ideal for a simple cheese platter.
Comparing the Two Cheeses
Country of Origin
Queso Manchego comes from Spain. Tomme de Savoie Cheese originated from France.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Queso Manchego has a PDO (1996). Tomme de Savoie Cheese has a PGI (1996).
Milk Type and Treatment
Queso Manchego is made with sheep milk that is typically raw or pasteurized. Tomme de Savoie Cheese is made with cow milk that is typically unpasteurized or other.
Composition and Texture
Queso Manchego's texture can be described as "compact". Tomme de Savoie's texture can be described as "semi-soft, artisan".
Taste and Aroma
Queso Manchego has a slightly acidic taste. Tomme de Savoie Cheese has a grassy, nutty, tangy taste.
Appearance and Aging
Queso Manchego'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) . Tomme de Savoie Cheese has a color of ivory .
Rind and Rennet Type
Queso Manchego's rind is described as pleita and flor imprints and uses animal rennet. Tomme de Savoie Cheese's rind is described as natural .
Ranking
Queso Manchego is ranked #28 out of 996 types based on community views. Tomme de Savoie is ranked #169 out of 996 types based on community views.
Pairing Comparison
| Queso Manchego | Tomme de Savoie | |
|---|---|---|
| Best Pairings | Albariño, Almonds, Cava, Chorizo, Dried Figs, Dried Fruit, Tequila | No pairings listed. |
| Other Good Pairings | Apples, Apricot, Asian Pear, Cabernet Sauvignon, Crackers, Dirty Martini, Fig Jam, Grapes, Green Apple, Grüner Veltliner, Hard Cider, Honey, Honeycomb, Madeira, Malbec, Pear, Port, Scotch | No additional pairings listed. |
For more details, check the full pairing guides on the Queso Manchego and Tomme de Savoie pages.
Side-by-Side Comparison Table
| Queso Manchego | Tomme de Savoie Cheese | |
|---|---|---|
| Country of Origin | Spain | France |
| Specific Origin | La Mancha Region | Not Specified |
| Certification | PDO (1996) | PGI (1996) |
| Milk Type | Sheep's milk | Cow's milk |
| Milk Treatment | Raw or pasteurized | Skimmed or unpasteurized |
| Rind | Pleita and flor imprints | Natural |
| Texture | Compact | Semi-soft, artisan |
| Taste | Slightly acidic | Grassy, nutty, tangy |
| Colors | White to yellowish ivory | Ivory |
| Forms | Cylindrical with flat faces | Not Specified |
| Age | Fresco (2 weeks), Semi-curado (3 weeks to 4 months), Curado (3-6 months), Viejo or Anejo (1 year) | Not Specified |
| Rennet Type | Animal rennet | Not Specified |
Which One Should You Choose?
If you prefer a compact cheese, go for Queso Manchego. But if you enjoy a semi-soft, artisan consistency, Tomme de Savoie might be the better pick. Queso Manchego has a slightly acidic taste, making it great for various dishes. Meanwhile, Tomme de Savoie offers a grassy, nutty, tangy profile, ideal for different meals.
