All Comparisons

Mozzarella Cheese vs Manchego Cheese

Mozzarella Cheese

Mozzarella is a soft, white cheese originally from Southern Italy. Traditionally made from water buffalo milk (mozzarella di bufala), it's also commonly produced from cow's milk (fior di latte). Mozzarella is famous for its mild, milky flavor and stretchy texture, making it ideal for pizzas and caprese salads.

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.

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. Mozzarella is not a protected cheese. Manchego Cheese has a PDO (1984).

Milk Type and Treatment

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

Composition and Texture

Mozzarella Cheese has a fat content of varies and a moisture content of high. Mozzarella's texture can be described as "soft, creamy". Manchego's texture can be described as "compact".

Flavor and Aroma

Mozzarella Cheese has a mild, milky flavor. Mozzarella's aroma can be described as "mild". Manchego Cheese has a slightly acidic flavor.

Appearance and Aging

Mozzarella Cheese's appearance is colored white , is available in balls, blocks, shredded and is aged eaten fresh . Manchego Cheese has a color of white to yellowish ivory , comes in cylindrical with flat faces and has an aging period of fresco (2 weeks), semi-curado (3 weeks to 4 months), curado (3-6 months), viejo or anejo (1 year) .

Rind and Rennet Type

Mozzarella Cheese's rind is described as none and uses calf's or microbial rennet. Manchego Cheese's rind is described as pleita and flor imprints , with animal rennet.

Mozzarella Cheese Manchego Cheese
Country of Origin Italy Spain
Specific Origin La Mancha region
Certification None PDO (1984)
Milk Type Cow's Manchega ewe's milk
Milk Treatment Pasteurized Raw or pasteurized
Fat Content Varies
Moisture Content High
Rind None Pleita and flor imprints
Texture Soft, creamy Compact
Flavor Mild, milky Slightly acidic
Aroma Mild
Colors White White to yellowish ivory
Forms Balls, blocks, shredded Cylindrical with flat faces
Age Eaten fresh Fresco (2 weeks), Semi-curado (3 weeks to 4 months), Curado (3-6 months), Viejo or Anejo (1 year)
Rennet Type Calf's or microbial rennet Animal rennet
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