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Emmental Cheese vs Mascarpone Cheese

Origin and Certification

Emmental Cheese originates from Switzerland, specifically from Emmental, Canton of Bern. It holds certifications such as PDO (2004). Mascarpone Cheese comes from Italy, specifically from Lombardy. It does not have protected designation status.

Milk Type and Treatment

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

Composition and Texture

Emmental Cheese's composition reveals that it has a fat content of minimum of 45% (dry matter) . The texture is described as hard or medium-hard. 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

Emmental Cheese's flavor profile is characterized by a general flavor of nutty, sweet and notes of characterized by its holes ("eyes"), sweet and slightly rubbery, crystalline when aged. 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

Emmental Cheese's appearance can be described by its color, which is yellow, and it is available in round loaves. This variety is aged 4 months to over 1 year. 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

Information on the rind and rennet type of Emmental Cheese is not provided. Information on the rind and rennet type of Mascarpone Cheese is not provided.

Emmental Cheese Mascarpone Cheese
Country of Origin Switzerland Italy
Specific Origin Emmental, Canton of Bern Lombardy
Certification PDO (2004) None
Milk Type Raw Cow's Milk Cow's milk
Milk Treatment Raw Heated
Fat Content Minimum of 45% (dry matter) 60 to 75 percent
Texture Hard or medium-hard Soft, spreadable
Flavor Nutty, sweet Buttery to slightly tangy
Flavor Notes Characterized by its holes ("eyes"), sweet and slightly rubbery, crystalline when aged Enhances texture and flavor of dishes without overwhelming them with its own flavor.
Colors Yellow White
Forms Round loaves
Age 4 months to over 1 year