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Mascarpone Cheese vs Mozzarella Cheese

Origin and Certification

Mascarpone Cheese originates from Italy, specifically from Lombardy. It is not classified as a protected cheese. Mozzarella Cheese comes from Italy. 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, Mozzarella Cheese uses milk that is cow's 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, Mozzarella Cheese shows that it has a fat content of varies and a moisture content of high. The texture is described as soft, creamy.

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, Mozzarella Cheese is described by a general flavor of mild, milky and notes of made globally; often used in pizza and italian dishes; cow's milk versions are most common.. Its aroma is described as mild.

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, Mozzarella Cheese features a color that is white, comes in balls, blocks, shredded, and has an aging period of eaten fresh.

Rind and Rennet Type

Information on the rind and rennet type of Mascarpone Cheese is not provided. Similarly, the rind of Mozzarella Cheese is none, with rennet type calf's or microbial rennet.

Mascarpone Cheese Mozzarella Cheese
Country of Origin Italy Italy
Specific Origin Lombardy
Milk Type Cow's milk Cow's
Milk Treatment Heated Pasteurized
Fat Content 60 to 75 percent Varies
Moisture Content High
Rind None
Texture Soft, spreadable Soft, creamy
Flavor Buttery to slightly tangy Mild, milky
Flavor Notes Enhances texture and flavor of dishes without overwhelming them with its own flavor. Made globally; Often used in pizza and Italian dishes; Cow's milk versions are most common.
Aroma Mild
Colors White White
Forms Balls, blocks, shredded
Age Eaten fresh
Rennet Type Calf's or microbial rennet