Mozzarella Cheese vs Mascarpone Cheese

Mozzarella Cheese

Mozzarella is a soft, white cheese originally from Southern Italy. Traditionally made from water buffalo milk (mozzarella di bufala), it's also commonly produced from cow's milk (fior di latte). Mozzarella is famous for its mild, milky flavor and stretchy texture, making it ideal for pizzas and caprese salads.

Mascarpone Cheese

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.

Comparing the Two Cheeses

Milk Type and Treatment

Mozzarella Cheese is made with cow milk that is typically pasteurized. Mascarpone Cheese is made with cow milk that is typically heated.

Composition and Texture

Mozzarella Cheese has a fat content of varies and a moisture content of high. Mozzarella's texture can be described as "soft, creamy". Mascarpone Cheese has a fat content of 60 to 75 percent. Mascarpone's texture can be described as "soft, spreadable".

Flavor and Aroma

Mozzarella Cheese has a mild, milky flavor. Mozzarella's aroma can be described as "mild". Mascarpone Cheese has a buttery to slightly tangy flavor.

Appearance and Aging

Mozzarella Cheese's appearance is colored white , is available in balls, blocks, shredded and is aged eaten fresh . Mascarpone Cheese has a color of white .

Rind and Rennet Type

Mozzarella Cheese's rind is described as none and uses calf's or microbial rennet.

	Mozzarella Cheese	Mascarpone Cheese
Country of Origin	Italy	Italy
Specific Origin		Lombardy
Milk Type	Cow's	Cow's milk
Milk Treatment	Pasteurized	Heated
Fat Content	Varies	60 to 75 percent
Moisture Content	High
Rind	None
Texture	Soft, creamy	Soft, spreadable
Flavor	Mild, milky	Buttery to slightly tangy
Aroma	Mild
Colors	White	White
Forms	Balls, blocks, shredded
Age	Eaten fresh
Rennet Type	Calf's or microbial rennet