Go Back

Feta Cheese vs Mascarpone Cheese

Origin and Certification

Feta Cheese originates from Greece, specifically from Throughout Greece. It holds certifications such as PDO (2002). Mascarpone Cheese comes from Italy, specifically from Lombardy. It does not have protected designation status.

Milk Type and Treatment

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

Composition and Texture

Feta Cheese's composition reveals that the fat content is not specified a moisture content of high. The texture is described as soft, white, aged in brine. 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

Feta Cheese's flavor profile is characterized by a general flavor of sharp to mild and notes of sharp, dry, hard to mild, rich, creamy depending on production methods, breed of animals, season, and diet. can be tangy or creamy. flavors of sheep’s milk, grass, and clover. variety ranges from region to region, and producer to producer.. 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

Feta Cheese's appearance can be described by its color, which is white, and it is available in blocks submerged in brine, barrels. This variety is aged 2 months to longer. 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

Feta 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.

Feta Cheese Mascarpone Cheese
Country of Origin Greece Italy
Specific Origin Throughout Greece Lombardy
Certification PDO (2002) None
Milk Type Sheep's Milk, or blend with Goat's Cow's milk
Milk Treatment Pasteurized, sometimes raw Heated
Fat Content 60 to 75 percent
Moisture Content High
Rind None
Texture Soft, white, aged in brine Soft, spreadable
Flavor Sharp to mild Buttery to slightly tangy
Flavor Notes Sharp, dry, hard to mild, rich, creamy depending on production methods, breed of animals, season, and diet. Can be tangy or creamy. Flavors of sheep’s milk, grass, and clover. Variety ranges from region to region, and producer to producer. Enhances texture and flavor of dishes without overwhelming them with its own flavor.
Colors White White
Forms Blocks submerged in brine, barrels
Age 2 months to longer