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Mascarpone Cheese vs Parmigiano Reggiano Cheese
Mascarpone Cheese
Parmigiano Reggiano Cheese
In this article, we'll explore the answers to the most common questions about Mascarpone Cheese and Parmigiano Reggiano Cheese, including:
- "What is the difference between Mascarpone Cheese and Parmigiano Reggiano Cheese?"
- "Is Mascarpone Cheese and Parmigiano Reggiano Cheese the same?"
- "How does Mascarpone Cheese compare to Parmigiano Reggiano Cheese cheese?"
- "How does the taste of Mascarpone Cheese compare to Parmigiano Reggiano Cheese?"
- "Is Mascarpone Cheese or Parmigiano Reggiano Cheese better?"
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.
Parmigiano Reggiano Cheese Overview
Parmigiano Reggiano is an iconic Italian cheese produced in specific regions of Italy, including Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna. It is made from raw cow's milk and aged at least 12 months, developing a deep, complex flavor that's slightly nutty and salty. Parmigiano Reggiano is essential in Italian cooking and as a finishing cheese.
Comparing the Two Cheeses
Country of Origin
Mascarpone Cheese comes from Italy. Parmigiano Reggiano 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. Mascarpone is not a protected cheese. Parmigiano Reggiano Cheese has a PDO (1996).
Milk Type and Treatment
Mascarpone Cheese is made with cow milk that is typically heated. Parmigiano Reggiano Cheese is made with cow milk that is typically raw.
Composition and Texture
Mascarpone Cheese has a fat content of 60 to 75 percent. Mascarpone's texture can be described as "soft, spreadable". Parmigiano Reggiano Cheese has a fat content of minimum 32%. Parmigiano Reggiano's texture can be described as "grainy, flaky".
Taste and Aroma
Mascarpone Cheese has a buttery to slightly tangy taste. Mascarpone's aroma can be described as "fresh". Parmigiano Reggiano Cheese has a umami taste. Parmigiano Reggiano's aroma can be described as "mild, milky".
Appearance and Aging
Mascarpone Cheese's appearance is colored white . Parmigiano Reggiano Cheese has a color of straw or light straw , comes in cylindrical, slightly convex sides and has an aging period of 12 to 36 months .
Rind and Rennet Type
Mascarpone Cheese's rind is described as rindless . Parmigiano Reggiano Cheese's rind is described as hard , with calf rennet.
Ranking
Mascarpone is ranked #38 out of 996 types based on community views. Parmigiano Reggiano is ranked #88 out of 996 types based on community views.
Pairing Comparison
| Mascarpone | Parmigiano Reggiano | |
|---|---|---|
| Best Pairings | Asti Spumante, Fruit Compote, Kiwi, Mangoes, Prosecco, Raspberry, Strawberries | Almonds, Amaro, Asparagus, Bresaola, Chicken, Clam Chowder, Cod, Madeira, Mushrooms, Pesto, Pistachios, Prosciutto, Roasted Vegetables, Sangiovese, Seaweed, Sweet Potato, Tomatoes |
| Other Good Pairings | No additional pairings listed. | Avocado, Cabernet Franc, Cabernet Sauvignon, Cava, Champagne, Dijon Mustard, Dirty Martini, Dried Figs, Dried Fruit, Ginger, Honey, Honeycomb, Macaroni and Cheese, Malbec, Merlot, Muscat, Pecans, Prosecco, Pumpkin, Salami, Salmon, Scotch, Steak, Tequila |
For more details, check the full pairing guides on the Mascarpone and Parmigiano Reggiano pages.
Side-by-Side Comparison Table
| Mascarpone Cheese | Parmigiano Reggiano Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Lombardy | Emilia-Romagna Region |
| Certification | Not Specified | PDO (1996) |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Heated | Raw |
| Fat Content | 60 to 75 percent | Minimum 32% |
| Rind | Rindless | Hard |
| Texture | Soft, spreadable | Grainy, flaky |
| Taste | Buttery to slightly tangy | Umami |
| Aroma | Fresh | Mild, Milky |
| Colors | White | Straw or light straw |
| Forms | Not Specified | Cylindrical, slightly convex sides |
| Age | Not Specified | 12 to 36 months |
| Rennet Type | Not Specified | Calf rennet |
Which One Should You Choose?
If you prefer a soft, spreadable cheese, go for Mascarpone. But if you enjoy a grainy, flaky consistency, Parmigiano Reggiano might be the better pick. Mascarpone has a buttery to slightly tangy taste, making it great for various dishes. Meanwhile, Parmigiano Reggiano offers a umami profile, ideal for different meals.
