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Cheddar Cheese vs Mascarpone Cheese

Origin and Certification

Cheddar Cheese originates from United Kingdom, specifically from Southwest (Somerset, Gloucester). It is not classified as a protected cheese. Mascarpone Cheese comes from Italy, specifically from Lombardy. It does not have protected designation status.

Milk Type and Treatment

Cheddar Cheese can be made out of milk from cow's, sometimes goat's, sheep's, or buffalo's and is typically raw, thermized, pasteurized during processing. Similarly, Mascarpone Cheese uses milk that is cow's milk and is typically heated during processing.

Composition and Texture

Cheddar Cheese's composition reveals that it has a fat content of at least 50% fat in dry matter and a moisture content of up to 39%. The texture is described as varies (rubbery to friable and crystalline). Similarly, Mascarpone Cheese shows that it has a fat content of 60 to 75 percent . The texture is described as soft, spreadable.

Flavor and Aroma

Cheddar Cheese's flavor profile is characterized by a general flavor of mild to sharp, buttery to brothy and savory and notes of from mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer. It has an aroma of varies. Similarly, Mascarpone Cheese is described by a general flavor of buttery to slightly tangy and notes of enhances texture and flavor of dishes without overwhelming them with its own flavor.. The aroma is not specified..

Appearance and Aging

Cheddar Cheese's appearance can be described by its color, which is natural or dyed orange, and it is available in tiny truckles to 650-pound blocks. This variety is aged a few months to several years. Similarly, Mascarpone Cheese features a color that is white, comes in various forms, and has an aging period of an unspecified duration.

Rind and Rennet Type

Cheddar Cheese's rind is described as varies (natural, cloth, wax, plastic), and it uses an unspecified type rennet. Information on the rind and rennet type of Mascarpone Cheese is not provided.

Cheddar Cheese Mascarpone Cheese
Country of Origin United Kingdom Italy
Specific Origin Southwest (Somerset, Gloucester) Lombardy
Milk Type Cow's, sometimes goat's, sheep's, or buffalo's Cow's milk
Milk Treatment Raw, Thermized, Pasteurized Heated
Fat Content At least 50% fat in dry matter 60 to 75 percent
Moisture Content Up to 39%
Rind Varies (natural, cloth, wax, plastic)
Texture Varies (rubbery to friable and crystalline) Soft, spreadable
Flavor Mild to sharp, buttery to brothy and savory Buttery to slightly tangy
Flavor Notes From mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer Enhances texture and flavor of dishes without overwhelming them with its own flavor.
Aroma Varies
Colors Natural or dyed orange White
Forms Tiny truckles to 650-pound blocks
Age A few months to several years