Manchego Cheese vs Mascarpone Cheese
In this article, we’ll explore the answers to the most common questions about Manchego Cheese and Mascarpone Cheese, including:
- "What is the difference between Manchego Cheese and Mascarpone Cheese?"
- "Is Manchego Cheese and Mascarpone Cheese the same?"
- "How does Manchego Cheese compare to Mascarpone Cheese cheese?"
- "How does the taste of Manchego Cheese compare to Mascarpone Cheese?"
- "Is Manchego Cheese or Mascarpone Cheese better?"
Manchego Cheese Overview
Manchego is a PDO-protected cheese made in the La Mancha region of Spain, exclusively from the milk of Manchega sheep. It has a firm and compact consistency and a buttery texture, with a distinctive flavor that is well-developed and tangy, often with a slight piquancy in older cheeses. Manchego is aged for a minimum of two months and up to two years, developing a deeper flavor and harder texture with time.
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
Manchego is ranked #44 out of 376 types.
Mascarpone is ranked #53 out of 376 types.
Country of Origin
Manchego 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. Manchego Cheese has a PDO (1984). Mascarpone is not a protected cheese.
Milk Type and Treatment
Manchego Cheese is made with sheep milk that is typically raw or pasteurized. Mascarpone Cheese is made with cow milk that is typically heated.
Composition and Texture
Manchego's texture can be described as "compact". Mascarpone Cheese has a fat content of 60 to 75 percent. Mascarpone's texture can be described as "soft, spreadable".
Flavor and Aroma
Manchego Cheese has a slightly acidic flavor. Mascarpone Cheese has a buttery to slightly tangy flavor.
Appearance and Aging
Manchego Cheese's appearance is colored white to yellowish ivory , is available in cylindrical with flat faces and is aged fresco (2 weeks), semi-curado (3 weeks to 4 months), curado (3-6 months), viejo or anejo (1 year) . Mascarpone Cheese has a color of white .
Rind and Rennet Type
Manchego Cheese's rind is described as pleita and flor imprints and uses animal rennet.
Side-by-Side Comparison Table
Manchego Cheese | Mascarpone Cheese | |
---|---|---|
Country of Origin | Spain | Italy |
Specific Origin | La Mancha region | Lombardy |
Certification | PDO (1984) | None |
Milk Type | Manchega ewe's milk | Cow's milk |
Milk Treatment | Raw or pasteurized | Heated |
Fat Content | 60 to 75 percent | |
Rind | Pleita and flor imprints | |
Texture | Compact | Soft, spreadable |
Flavor | Slightly acidic | Buttery to slightly tangy |
Colors | White to yellowish ivory | White |
Forms | Cylindrical with flat faces | |
Age | Fresco (2 weeks), Semi-curado (3 weeks to 4 months), Curado (3-6 months), Viejo or Anejo (1 year) | |
Rennet Type | Animal rennet |