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Colby Cheese vs Mascarpone Cheese

Origin and Certification

Colby Cheese originates from United States, specifically from Colby, Wisconsin. 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

Colby Cheese can be made out of milk from whole milk and is typically pasteurized during processing. Similarly, Mascarpone Cheese uses milk that is cow's milk and is typically heated during processing.

Composition and Texture

Colby Cheese's composition reveals that it has a fat content of ~31–32% (total weight basis) and a moisture content of 40%. The texture is described as slightly curdy, softer. 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

Colby Cheese's flavor profile is characterized by a general flavor of mild, milky and notes of less acidic than cheddar, mild flavor, consumed young, softer mouthfeel, orange color. The aroma is not specified.. 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

Colby Cheese's appearance can be described by its color, which is orange, and it is available in longhorn, minihorn, blocks, shreds, colby jack. This variety is aged < 3 months. 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

Colby Cheese's rind is described as none, and it uses an unspecified type rennet. Information on the rind and rennet type of Mascarpone Cheese is not provided.

Colby Cheese Mascarpone Cheese
Country of Origin United States Italy
Specific Origin Colby, Wisconsin Lombardy
Milk Type Whole Milk Cow's milk
Milk Treatment Pasteurized Heated
Fat Content ~31–32% (total weight basis) 60 to 75 percent
Moisture Content 40%
Rind None
Texture Slightly curdy, softer Soft, spreadable
Flavor Mild, milky Buttery to slightly tangy
Flavor Notes Less acidic than Cheddar, mild flavor, consumed young, softer mouthfeel, orange color Enhances texture and flavor of dishes without overwhelming them with its own flavor.
Colors Orange White
Forms Longhorn, minihorn, blocks, shreds, Colby Jack
Age < 3 months