All Comparisons

Feta Cheese vs Mascarpone Cheese

Feta Cheese

Feta is a brined curd white cheese from Greece, made traditionally from sheep's milk, or from a mixture of sheep and goat's milk. It is crumbly with a slightly grainy texture and has a salty, tangy flavor. Feta is commonly used in salads, pastries, and as a table cheese, and is central to Greek cuisine.

Mascarpone Cheese

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

Certification

Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Feta Cheese has a PDO (2002). Mascarpone is not a protected cheese.

Milk Type and Treatment

Feta Cheese is made with goat or sheep milk that is typically raw or pasteurized. Mascarpone Cheese is made with cow milk that is typically heated.

Composition and Texture

Feta Cheese has a moisture content of high. Feta's texture can be described as "soft, white, aged in brine". Mascarpone Cheese has a fat content of 60 to 75 percent. Mascarpone's texture can be described as "soft, spreadable".

Flavor and Aroma

Feta Cheese has a sharp to mild flavor. Mascarpone Cheese has a buttery to slightly tangy flavor.

Appearance and Aging

Feta Cheese's appearance is colored white , is available in blocks submerged in brine, barrels and is aged 2 months to longer . Mascarpone Cheese has a color of white .

Rind and Rennet Type

Feta Cheese's rind is described as none .

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
Colors White White
Forms Blocks submerged in brine, barrels
Age 2 months to longer
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