Mahón-Menorca Cheese vs Mascarpone Cheese
In this article, we’ll explore the answers to the most common questions about Mahón-Menorca Cheese and Mascarpone Cheese, including:
- "What is the difference between Mahón-Menorca Cheese and Mascarpone Cheese?"
- "Is Mahón-Menorca Cheese and Mascarpone Cheese the same?"
- "How does Mahón-Menorca Cheese compare to Mascarpone Cheese cheese?"
- "How does the taste of Mahón-Menorca Cheese compare to Mascarpone Cheese?"
- "Is Mahón-Menorca Cheese or Mascarpone Cheese better?"
Mahón-Menorca Cheese Overview
Mahón-Menorca is a cow's milk cheese from the island of Menorca in the Balearic Islands. It has a square shape with rounded edges and is known for its orange rind and soft to hard texture depending on age. The flavor is slightly salty and tangy, with buttery notes in younger cheeses and a sharper taste in older ones.
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
Ranking
Mahón-Menorca is ranked #221 out of 375 types.
Mascarpone is ranked #49 out of 375 types.
Country of Origin
Mahón-Menorca Cheese comes from Spain. 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. Mahón-Menorca Cheese has a PDO (1985). Mascarpone is not a protected cheese.
Milk Type and Treatment
Mahón-Menorca Cheese is made with cow or sheep milk that is typically raw. Mascarpone Cheese is made with cow milk that is typically heated.
Composition and Texture
Mahón-Menorca's texture can be described as "firm". Mascarpone Cheese has a fat content of 60 to 75 percent. Mascarpone's texture can be described as "soft, spreadable".
Flavor and Aroma
Mahón-Menorca Cheese has a salty and spicy flavor. Mahón-Menorca's aroma can be described as "lactic, buttery". Mascarpone Cheese has a buttery to slightly tangy flavor.
Appearance and Aging
Mahón-Menorca Cheese's appearance is colored ivory-yellow to orangey or brownish gray , is available in parallelepiped shape and is aged tender: 21-60 days, semi-cured: 2-5 months, vintage: >5 months . Mascarpone Cheese has a color of white .
Rind and Rennet Type
Mahón-Menorca Cheese's rind is described as characteristic orangish and uses vegetable (cynara cardunculus) rennet.
Side-by-Side Comparison Table
Mahón-Menorca Cheese | Mascarpone Cheese | |
---|---|---|
Country of Origin | Spain | Italy |
Specific Origin | Menorca, Balearic Islands | Lombardy |
Certification | PDO (1985) | None |
Milk Type | Friesian, Menorcan, Brown Alpine cow’s milk, some ewe’s milk (max 5%) | Cow's milk |
Milk Treatment | Raw or any authorized preservation technology | Heated |
Fat Content | 60 to 75 percent | |
Rind | Characteristic orangish | |
Texture | Firm | Soft, spreadable |
Flavor | Salty and spicy | Buttery to slightly tangy |
Aroma | Lactic, buttery | |
Colors | Ivory-yellow to orangey or brownish gray | White |
Forms | Parallelepiped shape | |
Age | Tender: 21-60 days, Semi-cured: 2-5 months, Vintage: >5 months | |
Rennet Type | Vegetable (Cynara cardunculus) |