All Comparisons

Soft-Ripened Cheese vs Manchego Cheese

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. Soft-Ripened is not a protected cheese. Manchego Cheese has a PDO (1984).

Milk Type and Treatment

Information on the milk type and treatment for Soft-Ripened Cheese is not available. Manchego Cheese is made with sheep milk that is typically raw or pasteurized.

Composition and Texture

Soft-Ripened Cheese has a fat content of generally around 60-75% in the dry matter, which translates to about 20-30% total fat content. and a moisture content of approximately 50-55%, contributing to the soft, spreadable texture.. Manchego's texture can be described as "compact".

Flavor and Aroma

Manchego Cheese has a slightly acidic flavor.

Appearance and Aging

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

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

Soft-Ripened Cheese Manchego Cheese
Country of Origin Spain
Specific Origin Varied, with many coming from France. La Mancha region
Certification None PDO (1984)
Milk Type Manchega ewe's milk
Milk Treatment Raw or pasteurized
Fat Content Generally around 60-75% in the dry matter, which translates to about 20-30% total fat content.
Moisture Content Approximately 50-55%, contributing to the soft, spreadable texture.
Rind Pleita and flor imprints
Texture Compact
Flavor Slightly acidic
Colors White to yellowish ivory
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)
Rennet Type Animal rennet
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