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Mascarpone Cheese vs Ricotta Cheese

Origin and Certification

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

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, Ricotta Cheese is described by a general flavor of sweet, slightly creamy and notes of depending on milk source. 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, Ricotta Cheese features a color that is white, comes in grainy soft mass, 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 Ricotta Cheese is none, with rennet type animal or microbial.

Mascarpone Cheese Ricotta Cheese
Country of Origin Italy Italy
Specific Origin Lombardy
Milk Type Cow's milk Cow's, Sheep's, Buffalo's
Milk Treatment Heated Whey
Fat Content 60 to 75 percent Varies
Moisture Content High
Rind None
Texture Soft, spreadable Soft, moist
Flavor Buttery to slightly tangy Sweet, slightly creamy
Flavor Notes Enhances texture and flavor of dishes without overwhelming them with its own flavor. Depending on milk source
Aroma Mild
Colors White White
Forms Grainy soft mass
Age Fresh
Rennet Type Animal or Microbial