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Manchego Cheese vs Wensleydale Cheese

Origin and Certification

Manchego Cheese originates from Spain, specifically from La Mancha region. It holds certifications such as PDO (1984). Wensleydale Cheese comes from United Kingdom, specifically from Yorkshire Dales. It is certified with designations including .

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, Wensleydale Cheese uses milk that is cow’s milk and is typically pressed during processing.

Composition and Texture

Manchego Cheese's composition reveals that the fat content is not specified . The texture is described as compact. Similarly, Wensleydale Cheese shows that the fat content is not specified . The texture is described as firm and crumbly.

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.. Similarly, Wensleydale Cheese is described by a general flavor of fresh, lemony tang and notes of creamy white color, lemony tang, milky, honeyed flavors, originally an unpressed blue cheese from sheep’s milk. The aroma is not specified..

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). Similarly, Wensleydale Cheese features a color that is creamy white, comes in various forms, and has an aging period of 1 to 4 months old.

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 Wensleydale Cheese is not provided.

Manchego Cheese Wensleydale Cheese
Country of Origin Spain United Kingdom
Specific Origin La Mancha region Yorkshire Dales
Certification PDO (1984)
Milk Type Manchega ewe's milk Cow’s milk
Milk Treatment Raw or pasteurized Pressed
Rind Pleita and flor imprints
Texture Compact Firm and crumbly
Flavor Slightly acidic Fresh, lemony tang
Flavor Notes Slightly acidic with a sharp background of ovine milk components, increases over ripening and develops piquant notes Creamy white color, lemony tang, milky, honeyed flavors, originally an unpressed blue cheese from sheep’s milk
Colors White to yellowish ivory Creamy white
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) 1 to 4 months old
Rennet Type Animal rennet