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Mascarpone Cheese vs Pecorino Romano Cheese

Origin and Certification

Mascarpone Cheese originates from Italy, specifically from Lombardy. It is not classified as a protected cheese. Pecorino Romano Cheese comes from Italy, specifically from Lazio, Sardinia, Grosseto. It is certified with designations including DOP (1996).

Milk Type and Treatment

Mascarpone Cheese can be made out of milk from cow's milk and is typically heated during processing. Similarly, Pecorino Romano Cheese uses milk that is ewe's milk .

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, Pecorino Romano Cheese shows that it has a fat content of ~36% . The texture is described as hard.

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, Pecorino Romano Cheese is described by a general flavor of sharp, salty and notes of bright, tangy notes balancing sheepy sweetness with salinity, crumbles nicely. 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, Pecorino Romano Cheese features a color that is white interior, pale yellow to brown/black rind, comes in wheels, 49–71 lbs, 12–13" high, 11–12" wide, and has an aging period of 5–8 months or longer.

Rind and Rennet Type

Information on the rind and rennet type of Mascarpone Cheese is not provided. Similarly, the rind of Pecorino Romano Cheese is pale yellow to brown or black, with rennet type rennet.

Mascarpone Cheese Pecorino Romano Cheese
Country of Origin Italy Italy
Specific Origin Lombardy Lazio, Sardinia, Grosseto
Certification None DOP (1996)
Milk Type Cow's milk Ewe's milk
Milk Treatment Heated
Fat Content 60 to 75 percent ~36%
Rind Pale yellow to brown or black
Texture Soft, spreadable Hard
Flavor Buttery to slightly tangy Sharp, salty
Flavor Notes Enhances texture and flavor of dishes without overwhelming them with its own flavor. Bright, tangy notes balancing sheepy sweetness with salinity, crumbles nicely
Colors White White interior, pale yellow to brown/black rind
Forms Wheels, 49–71 lbs, 12–13" high, 11–12" wide
Age 5–8 months or longer
Rennet Type Rennet