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Queso Manchego vs Tomme Cheese
Queso Manchego
Tomme Cheese
In this article, we'll explore the answers to the most common questions about Queso Manchego and Tomme Cheese, including:
- "What is the difference between Queso Manchego and Tomme Cheese?"
- "Is Queso Manchego and Tomme Cheese the same?"
- "How does Queso Manchego compare to Tomme Cheese cheese?"
- "How does the taste of Queso Manchego compare to Tomme Cheese?"
- "Is Queso Manchego or Tomme 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 Cheese Overview
Tomme is a type of cheese produced in various regions across France, Switzerland, and Canada, typically made from cow's, goat's, or sheep's milk. It has a round shape and a variable texture that can range from dense and firm to creamy and soft, with a flavor that can be mild or pungent depending on age and production specifics.
Comparing the Two Cheeses
Country of Origin
Queso Manchego comes from Spain. Tomme Cheese originated from France and Switzerland.
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 is not a protected cheese.
Milk Type and Treatment
Queso Manchego is made with sheep milk that is typically raw or pasteurized. Tomme Cheese is made with cow, goat, or sheep milk that is typically pasteurized or unpasteurized.
Composition and Texture
Queso Manchego's texture can be described as "compact". Tomme's texture can be described as "creamy, pliable".
Taste and Aroma
Queso Manchego has a slightly acidic taste. Tomme Cheese has a varied taste. Tomme's aroma can be described as "milky".
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 Cheese has a color of gray or brownish , comes in bigger and rounder than thick, 6−40 inches diameter, 3−4 inches thick and has an aging period of varies .
Rind and Rennet Type
Queso Manchego's rind is described as pleita and flor imprints and uses animal rennet. Tomme Cheese's rind is described as grayish natural , with varies rennet.
Ranking
Queso Manchego is ranked #26 out of 996 types based on community views. Tomme is ranked #98 out of 996 types based on community views.
Pairing Comparison
| Queso Manchego | Tomme | |
|---|---|---|
| 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 pages.
Side-by-Side Comparison Table
| Queso Manchego | Tomme Cheese | |
|---|---|---|
| Country of Origin | Spain | France And Switzerland |
| Specific Origin | La Mancha Region | France, Switzerland, United States |
| Certification | PDO (1996) | Not Specified |
| Milk Type | Sheep's milk | Cow's, goat's or sheep's milk |
| Milk Treatment | Raw or pasteurized | Pasteurized or unpasteurized |
| Rind | Pleita and flor imprints | Grayish natural |
| Texture | Compact | Creamy, pliable |
| Taste | Slightly acidic | Varied |
| Aroma | Not Specified | Milky |
| Colors | White to yellowish ivory | Gray or brownish |
| Forms | Cylindrical with flat faces | Bigger and rounder than thick, 6−40 inches diameter, 3−4 inches thick |
| Age | Fresco (2 weeks), Semi-curado (3 weeks to 4 months), Curado (3-6 months), Viejo or Anejo (1 year) | Varies |
| Rennet Type | Animal rennet | Varies |
Which One Should You Choose?
If you prefer a compact cheese, go for Queso Manchego. But if you enjoy a creamy, pliable consistency, Tomme might be the better pick. Queso Manchego has a slightly acidic taste, making it great for various dishes. Meanwhile, Tomme offers a varied profile, ideal for different meals.
