All Comparisons

Roquefort Cheese vs Mascarpone Cheese

Roquefort Cheese

Roquefort is a famous blue cheese from the south of France, made from sheep's milk. It is known for its strong, tangy flavor and moist, crumbly texture. The cheese is ripened in the natural Combalou caves of Roquefort-sur-Soulzon, where it develops its characteristic blue veins from the mold Penicillium roqueforti.

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

Certification

Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Roquefort Cheese has a PDO (1996), AOC (1925). Mascarpone is not a protected cheese.

Milk Type and Treatment

Roquefort Cheese is made with sheep milk that is typically raw. Mascarpone Cheese is made with cow milk that is typically heated.

Composition and Texture

Roquefort's texture can be described as "moist, very creamy". Mascarpone Cheese has a fat content of 60 to 75 percent. Mascarpone's texture can be described as "soft, spreadable".

Flavor and Aroma

Roquefort Cheese has a mild to strong flavor. Mascarpone Cheese has a buttery to slightly tangy flavor.

Appearance and Aging

Roquefort Cheese's appearance is colored blue-veined , is available in wheels, wrapped in impermeable foil and is aged minimum of 90 days, average of 5 months . Mascarpone Cheese has a color of white .

Rind and Rennet Type

Roquefort Cheese uses animal rennet.

Roquefort Cheese Mascarpone Cheese
Country of Origin France Italy
Specific Origin Roquefort-sur-Soulzon, south of France Lombardy
Certification PDO (1996), AOC (1925) None
Milk Type Sheep’s milk Cow's milk
Milk Treatment Raw Heated
Fat Content 60 to 75 percent
Texture Moist, very creamy Soft, spreadable
Flavor Mild to strong Buttery to slightly tangy
Colors Blue-veined White
Forms Wheels, wrapped in impermeable foil
Age Minimum of 90 days, average of 5 months
Rennet Type Animal