All Comparisons

Roquefort Cheese vs Manchego Cheese

Roquefort Cheese

Roquefort is a famous blue cheese from the south of France, made from sheep's milk. It is known for its strong, tangy flavor and moist, crumbly texture. The cheese is ripened in the natural Combalou caves of Roquefort-sur-Soulzon, where it develops its characteristic blue veins from the mold Penicillium roqueforti.

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


Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Roquefort Cheese has a PDO (1996), AOC (1925). Manchego Cheese has a PDO (1984).

Milk Type and Treatment

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

Composition and Texture

Roquefort's texture can be described as "moist, very creamy". Manchego's texture can be described as "compact".

Flavor and Aroma

Roquefort Cheese has a mild to strong flavor. Manchego Cheese has a slightly acidic flavor.

Appearance and Aging

Roquefort Cheese's appearance is colored blue-veined , is available in wheels, wrapped in impermeable foil and is aged minimum of 90 days, average of 5 months . 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

Roquefort Cheese uses animal rennet. Manchego Cheese's rind is described as pleita and flor imprints , with animal rennet.

Roquefort Cheese Manchego Cheese
Country of Origin France Spain
Specific Origin Roquefort-sur-Soulzon, south of France La Mancha region
Certification PDO (1996), AOC (1925) PDO (1984)
Milk Type Sheep’s milk Manchega ewe's milk
Milk Treatment Raw Raw or pasteurized
Rind Pleita and flor imprints
Texture Moist, very creamy Compact
Flavor Mild to strong Slightly acidic
Colors Blue-veined White to yellowish ivory
Forms Wheels, wrapped in impermeable foil Cylindrical with flat faces
Age Minimum of 90 days, average of 5 months Fresco (2 weeks), Semi-curado (3 weeks to 4 months), Curado (3-6 months), Viejo or Anejo (1 year)
Rennet Type Animal Animal rennet