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Mascarpone Cheese vs Triple Crème Cheese

Origin and Certification

Mascarpone Cheese originates from Italy, specifically from Lombardy. It is not classified as a protected cheese. The origin of Triple Crème 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. Information on the milk type and treatment for Triple Crème Cheese is not available.

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, Triple Crème Cheese shows that it has a fat content of typically above 75% in the dry matter, which translates to about 40-50% total fat content. and a moisture content of approximately 50-60%, contributing to its lush, creamy texture..

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.. The flavor and aroma details of Triple Crème Cheese are not available.

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. Detailed information on the appearance and aging of Triple Crème Cheese is not available.

Rind and Rennet Type

Information on the rind and rennet type of Mascarpone Cheese is not provided. Information on the rind and rennet type of Triple Crème Cheese is not provided.

Mascarpone Cheese Triple Crème Cheese
Country of Origin Italy
Specific Origin Lombardy France is renowned for creating the style, but variations are now produced worldwide.
Milk Type Cow's milk
Milk Treatment Heated
Fat Content 60 to 75 percent Typically above 75% in the dry matter, which translates to about 40-50% total fat content.
Moisture Content Approximately 50-60%, contributing to its lush, creamy texture.
Texture Soft, spreadable
Flavor Buttery to slightly tangy
Flavor Notes Enhances texture and flavor of dishes without overwhelming them with its own flavor.
Colors White