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Mascarpone Cheese vs Paneer Cheese

Origin and Certification

Mascarpone Cheese originates from Italy, specifically from Lombardy. It is not classified as a protected cheese. The origin of Paneer Cheese is not specified.

Milk Type and Treatment

Mascarpone Cheese can be made out of milk from cow's milk and is typically heated during processing. Similarly, Paneer Cheese uses milk that is cow's or buffalo's milk and is typically boiled 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, Paneer Cheese shows that the fat content is not specified . The texture is described as semisoft, crumbly.

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, Paneer Cheese is described by a general flavor of mild, slightly milky and notes of absorbs flavors of the sauce it is cooked in. Its aroma is described as very little aroma.

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, Paneer Cheese features a color that is white, comes in rectangles, immersed in chilled water, and has an aging period of fresh.

Rind and Rennet Type

Information on the rind and rennet type of Mascarpone Cheese is not provided. Similarly, the rind of Paneer Cheese is not specified, with rennet type vinegar, lemon juice, yogurt, or buttermilk.

Mascarpone Cheese Paneer Cheese
Country of Origin Italy
Specific Origin Lombardy Northern India, Pakistan
Milk Type Cow's milk Cow's or buffalo's milk
Milk Treatment Heated Boiled
Fat Content 60 to 75 percent
Texture Soft, spreadable Semisoft, crumbly
Flavor Buttery to slightly tangy Mild, slightly milky
Flavor Notes Enhances texture and flavor of dishes without overwhelming them with its own flavor. Absorbs flavors of the sauce it is cooked in
Aroma Very little aroma
Colors White White
Forms Rectangles, immersed in chilled water
Age Fresh
Rennet Type Vinegar, lemon juice, yogurt, or buttermilk