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Feta Cheese vs Mascarpone Cheese
Feta Cheese
Mascarpone Cheese
In this article, we'll explore the answers to the most common questions about Feta Cheese and Mascarpone Cheese, including:
- "What is the difference between Feta Cheese and Mascarpone Cheese?"
- "Is Feta Cheese and Mascarpone Cheese the same?"
- "How does Feta Cheese compare to Mascarpone Cheese cheese?"
- "How does the taste of Feta Cheese compare to Mascarpone Cheese?"
- "Is Feta Cheese or Mascarpone Cheese better?"
Feta Cheese Overview
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 Overview
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
Country of Origin
Feta Cheese comes from Greece. Mascarpone Cheese originated from Italy.
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 and 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".
Taste and Aroma
Feta Cheese has a sharp to mild taste. Feta's aroma can be described as "nutty, strong". Mascarpone Cheese has a buttery to slightly tangy taste. Mascarpone's aroma can be described as "fresh".
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 . Mascarpone Cheese's rind is described as rindless .
Ranking
Feta is ranked #24 out of 996 types based on community views. Mascarpone is ranked #36 out of 996 types based on community views.
Pairing Comparison
| Feta | Mascarpone | |
|---|---|---|
| Best Pairings | Albariño, Asparagus, Avocado, Cod, Dirty Martini, Green Tea, Kiwi, Kolsch, Kombucha, Mangoes, Muscat, Pesto, Pinot Grigio, Pistachios, Pumpkin, Riesling, Roasted Vegetables, Salmon, Sauvignon Blanc, Seaweed, Shrimp, Sweet Potato, Tomatoes | Asti Spumante, Fruit Compote, Kiwi, Mangoes, Prosecco, Raspberry, Strawberries |
| Other Good Pairings | Beaujolais, Cabernet Franc, California Viogniers, Chicken, Dried Cranberries, Fruit Compote, Gamay, German Riesling, Grüner Veltliner, Muscat, Pinot Gris, Prosecco, Raspberry, Sparkling Rosé, Strawberries, Tacos, Tequila, Tuna, Viognier | No additional pairings listed. |
For more details, check the full pairing guides on the Feta and Mascarpone pages.
Side-by-Side Comparison Table
| Feta Cheese | Mascarpone Cheese | |
|---|---|---|
| Country of Origin | Greece | Italy |
| Specific Origin | Throughout Greece | Lombardy |
| Certification | PDO (2002) | Not Specified |
| Milk Type | Goat's and sheep's milk | Cow's milk |
| Milk Treatment | Pasteurized, sometimes raw | Heated |
| Fat Content | Not Specified | 60 to 75 percent |
| Moisture Content | High | Not Specified |
| Rind | None | Rindless |
| Texture | Soft, white, aged in brine | Soft, spreadable |
| Taste | Sharp to mild | Buttery to slightly tangy |
| Aroma | Nutty, strong | Fresh |
| Colors | White | White |
| Forms | Blocks submerged in brine, barrels | Not Specified |
| Age | 2 months to longer | Not Specified |
Which One Should You Choose?
If you prefer a soft, white, aged in brine cheese, go for Feta. But if you enjoy a soft, spreadable consistency, Mascarpone might be the better pick. Feta has a sharp to mild taste, making it great for various dishes. Meanwhile, Mascarpone offers a buttery to slightly tangy profile, ideal for different meals.
