Go Back

Mascarpone Cheese vs Monterey Jack Cheese

Origin and Certification

Mascarpone Cheese originates from Italy, specifically from Lombardy. It is not classified as a protected cheese. Monterey Jack Cheese comes from United States, specifically from Monterey County, California. It does not have protected designation status.

Milk Type and Treatment

Mascarpone Cheese can be made out of milk from cow's milk and is typically heated during processing. Similarly, Monterey Jack Cheese uses milk that is pasteurized cow's milk and is typically pasteurized during processing.

Composition and Texture

Mascarpone Cheese's composition reveals that it has a fat content of 60 to 75 percent . The texture is described as soft, spreadable. Similarly, Monterey Jack Cheese shows that it has a fat content of not less than 50% on a dry basis and a moisture content of not more than 44%. The texture is described as mild to firm.

Flavor and Aroma

Mascarpone Cheese's flavor profile is characterized by a general flavor of buttery to slightly tangy and notes of enhances texture and flavor of dishes without overwhelming them with its own flavor.. The aroma is not specified.. Similarly, Monterey Jack Cheese is described by a general flavor of mild to full-flavored and notes of a cheese with a cream-colored paste that becomes more golden with age, known for its mild to full flavor and adaptability in culinary uses.. The aroma is not specified..

Appearance and Aging

Mascarpone Cheese's appearance can be described by its color, which is white, and it is available in various shapes and sizes. This variety is aged for an unspecified period. Similarly, Monterey Jack Cheese features a color that is cream to golden, comes in various forms, and has an aging period of six weeks to ten months.

Rind and Rennet Type

Information on the rind and rennet type of Mascarpone Cheese is not provided. Similarly, the rind of Monterey Jack Cheese is not specified, with rennet type animal.

Mascarpone Cheese Monterey Jack Cheese
Country of Origin Italy United States
Specific Origin Lombardy Monterey County, California
Milk Type Cow's milk Pasteurized cow's milk
Milk Treatment Heated Pasteurized
Fat Content 60 to 75 percent Not less than 50% on a dry basis
Moisture Content Not more than 44%
Texture Soft, spreadable Mild to firm
Flavor Buttery to slightly tangy Mild to full-flavored
Flavor Notes Enhances texture and flavor of dishes without overwhelming them with its own flavor. A cheese with a cream-colored paste that becomes more golden with age, known for its mild to full flavor and adaptability in culinary uses.
Colors White Cream to golden
Age Six weeks to ten months
Rennet Type Animal