Mascarpone is an ultra rich cow's milk cream cheese from Italy. Mascarpone originated in the Lombardy region of Italy around the year 1600. The name Mascarpone may have originated from the word “mascarpa” which is milk made from the whey of stracchino cheese, or from the word “mascarpia”, the local Italian word for ricotta.
Mascarpone Cheese is made from the cream of cow's milk, without any rennet or starter culture. To make Mascarpone, one must separate out the whey from the cream by adding a small amount of citric acid, tartaric acid or lemon juice, then draining the whey without pressing. Within a day, the curdled cream thickens and is packaged fresh, soon after it is produced.
This luxurious fresh cheese is soft and spreadable. Mascarpone lives halfway between butter and cream cheese in both taste and texture. Mascarpone has a slightly sweet and delicate flavor, but is an exceptionally rich cheese, as its milk fat content ranges from 60% to 75%. Traditionally, Mascarpone Cheese is made with the milk from cows that have been fed a diet of herbs and flowers which give this Italian Cream Cheese its uniquely luscious flavor.
Mascarpone is most often used in desserts, particularly as a main ingredient in Tiramisu and Italian Cheesecake. A dollop of Mascarpone is reminiscent of fresh whipped cream when used as a topping for fresh fruit. Savory dishes also benefit from the rich buttery flavor of Mascarpone such as pasta, lasagna, risotto, polenta or mashed potatoes. Mascarpone is also used as a spread on toast as a healthier alternative to butter.
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