You may think that these two kinds of cheese are quite similar, so can I use Dairylea instead of mascarpone?
They both have a soft, creamy texture and spread easily.
Typically, you would use mascarpone in desserts, such as cheesecake, so would Dairylea change the flavor?
What about using Dairlylea in a savory sauce for pasta?
Is Dairylea cheaper than mascarpone?
What else can I use instead of mascarpone?
Whether you can use Dairylea cheese instead of mascarpone depends on whether the recipe is for a savory or sweet dish. Dairylea would not be suitable for use in a dessert. It is made from a blend of different hard cheeses such as Cheddar and Comte. The cheese flavor will overpower the sweetness of a dessert. Dairylea can be used in savory dishes such as pasta sauces. There may be some difficulty with it melting to the required consistency. The cheese blend that Dairlylea has been processed from has already been melted once. This changes the structure of the cheese.
Is Dairylea an Alternative to Mascarpone?
Mascarpone and Dairylea seem to be pretty similar in texture, if not exactly the same taste.
They are both creamy and soft, making them easy to spread.
But that doesn’t mean that you can swap mascarpone for Dairylea in a recipe.
This is a shame because mascarpone is quite expensive, and that’s assuming you can find it in the first place.
So, let’s look at when you typically use mascarpone and see if Dairylea is a good substitute.
Starting with sweet dishes, unfortunately, this is a bit of a no-go area for Dairylea.
Whether you prefer the triangles or Dairylea from a tub, it is processed in the same way using a blend of cheeses.
This includes Comte and Cheddar, which both have a strong flavor, and the Dairylea will overpower the dessert.
However, it is possible to use Dairylea in savory dishes to form the basis of the sauce.
This is particularly true for pasta dishes where a cheesy sauce is necessary.
However, it’s not that easy to melt Dairylea.
It will already have been melted once when the cheeses were blended together.
This changes the structure and fat and protein levels.
Try chopping the Dairylea into smaller pieces.
And always add liquid to the pan.
What Are the Best Mascarpone Substitutes?
Maybe you would like to try some other alternatives to mascarpone, and you are wondering what would work.
The first option would be crème fraîche, as it has a similar texture and is easily available in most grocery stores.
And it’s certainly cheaper to buy!
Crème fraîche is more acidic than mascarpone, so any sweet dish will probably taste slightly tangier.
It’s actually a healthier option as crème fraîche has a much lower fat content than mascarpone, at around 30%.
It has a slightly thinner consistency but would still work well in a dessert such as panna cotta or tiramisu.
If looking for an alternative to mascarpone for a savory dish, you could consider sour cream.
The fat content is even lower, at around 20%, but this does make it runnier; it is not spreadable.
As you might imagine from the name, it has a sour taste and is better suited to casseroles or soups rather than desserts.
Another option is clotted cream, but this is very high in fat, at 65%, and as such, is actually classified as butter in the US!
The cream is smooth and sweet and is ideal in dessert recipes or used as a topping.
Substitute for Mascarpone Cheese
Final Thoughts
Dairlylea and mascarpone have the same texture but cannot necessarily be exchanged in recipes.
Dairylea is made from a blend of hard, strongly flavored cheese such as Cheddar.
The overall taste would be too strong for a dessert.
However, you can use Dairylea instead of mascarpone in a savory recipe.
This could include pasta sauces and lasagne.
Meeting the Dairylea is problematic, and it needs to be chopped up with some form of liquid in the pan.
Sorry if you are disappointed that you can’t use your favorite (and cheaper choice) Dairylea in cheesecakes!
If this is your favorite dessert, find out if you can use cream cheese spread for making cheesecake.