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Mascarpone Cheese vs Roquefort Cheese

Origin and Certification

Mascarpone Cheese originates from Italy, specifically from Lombardy. It is not classified as a protected cheese. Roquefort Cheese comes from France, specifically from Roquefort-sur-Soulzon, south of France. It is certified with designations including PDO (1996), AOC (1925).

Milk Type and Treatment

Mascarpone Cheese can be made out of milk from cow's milk and is typically heated during processing. Similarly, Roquefort Cheese uses milk that is sheep’s milk and is typically raw 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, Roquefort Cheese shows that the fat content is not specified . The texture is described as moist, very 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, Roquefort Cheese is described by a general flavor of mild to strong and notes of buttercream smooth to salty and sharp. 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, Roquefort Cheese features a color that is blue-veined, comes in wheels, wrapped in impermeable foil, and has an aging period of minimum of 90 days, average of 5 months.

Rind and Rennet Type

Information on the rind and rennet type of Mascarpone Cheese is not provided. Similarly, the rind of Roquefort Cheese is not specified, with rennet type animal.

Mascarpone Cheese Roquefort Cheese
Country of Origin Italy France
Specific Origin Lombardy Roquefort-sur-Soulzon, south of France
Certification None PDO (1996), AOC (1925)
Milk Type Cow's milk Sheep’s milk
Milk Treatment Heated Raw
Fat Content 60 to 75 percent
Texture Soft, spreadable Moist, very creamy
Flavor Buttery to slightly tangy Mild to strong
Flavor Notes Enhances texture and flavor of dishes without overwhelming them with its own flavor. Buttercream smooth to salty and sharp
Colors White Blue-veined
Forms Wheels, wrapped in impermeable foil
Age Minimum of 90 days, average of 5 months
Rennet Type Animal