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

Compare Manchego Cheese to Other Cheeses

Compare Mascarpone Cheese to Other Cheeses