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Blue Cheese vs Mascarpone Cheese
Blue Cheese
Mascarpone Cheese
In this article, we'll explore the answers to the most common questions about Blue Cheese and Mascarpone Cheese, including:
- "What is the difference between Blue Cheese and Mascarpone Cheese?"
- "Is Blue Cheese and Mascarpone Cheese the same?"
- "How does Blue Cheese compare to Mascarpone Cheese cheese?"
- "How does the taste of Blue Cheese compare to Mascarpone Cheese?"
- "Is Blue Cheese or Mascarpone Cheese better?"
Blue Cheese Overview
A type of cheese injected or inoculated with Penicillium mold to create blue or green veins, resulting in a tangy, sharp flavor and creamy or crumbly texture.
Mascarpone Cheese Overview
Mascarpone is a creamy, soft Italian cheese made from cream, coagulated by the addition of citric acid or acetic acid. It has a very rich, buttery texture and a slightly sweet taste. Mascarpone is a key ingredient in desserts like tiramisu and can also be used in dips, spreads, and sauces.
Comparing the Two Cheeses
Country of Origin
Blue Cheese comes from France. Mascarpone Cheese originated from Italy.
Milk Type and Treatment
Blue Cheese is made with cow, goat, or sheep milk that is typically raw or pasteurized. Mascarpone Cheese is made with cow milk that is typically heated.
Composition and Texture
Blue Cheese has a fat content of around 25-35% and a moisture content of around 30-50%. Blue's texture can be described as "crumbly, creamy, semi-soft". Mascarpone Cheese has a fat content of 60 to 75 percent. Mascarpone's texture can be described as "soft, spreadable".
Taste and Aroma
Blue Cheese has a sharp, tangy, savory, salty, pungent taste. Blue's aroma can be described as "strong, pungent, earthy, funky". Mascarpone Cheese has a buttery to slightly tangy taste. Mascarpone's aroma can be described as "fresh".
Appearance and Aging
Blue Cheese's appearance is colored white to creamy yellow base with blue-green veining , is available in wheel, block, wedge, crumbles and is aged typically aged 2-6 months . Mascarpone Cheese has a color of white .
Rind and Rennet Type
Blue Cheese's rind is described as natural and uses traditional (animal rennet) or microbial (varies by producer) rennet. Mascarpone Cheese's rind is described as rindless .
Ranking
Blue is ranked #3 out of 996 types based on community views. Mascarpone is ranked #37 out of 996 types based on community views.
Pairing Comparison
| Blue | Mascarpone | |
|---|---|---|
| Best Pairings | Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb, IPA, Malbec, Muscat, Pear, Pecans, Port, Scotch, Steak | Asti Spumante, Fruit Compote, Kiwi, Mangoes, Prosecco, Raspberry, Strawberries |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | No additional pairings listed. |
For more details, check the full pairing guides on the Blue and Mascarpone pages.
Side-by-Side Comparison Table
| Blue Cheese | Mascarpone Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Not Specified | Lombardy |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | Heated |
| Fat Content | Around 25-35% | 60 to 75 percent |
| Moisture Content | Around 30-50% | Not Specified |
| Rind | Natural | Rindless |
| Texture | Crumbly, Creamy, Semi-Soft | Soft, spreadable |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Buttery to slightly tangy |
| Aroma | Strong, Pungent, Earthy, Funky | Fresh |
| Colors | White to Creamy Yellow base with Blue-Green Veining | White |
| Forms | Wheel, Block, Wedge, Crumbles | Not Specified |
| Age | Typically aged 2-6 months | Not Specified |
| Rennet Type | Traditional (animal rennet) or Microbial (varies by producer) | Not Specified |
Which One Should You Choose?
If you prefer a crumbly, creamy, semi-soft cheese, go for Blue. But if you enjoy a soft, spreadable consistency, Mascarpone might be the better pick. Blue has a sharp, tangy, savory, salty, pungent taste, making it great for various dishes. Meanwhile, Mascarpone offers a buttery to slightly tangy profile, ideal for different meals.
