Mascarpone Cheese
Mascarpone cheese is a soft, fresh Italian dairy product made from cow's milk cream that is set with acid and heat. It comes from Lombardy and tastes buttery to slightly tangy, with a fresh smell.
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Key Facts
| Country of Origin | Italy |
| Specific Origin | Lombardy |
| Milk Type | Cow's milk |
| Milk Treatment | Heated |
| Fat Content | 60 to 75 percent |
| Rind | Rindless |
| Texture | Soft |
| Flavor | Buttery to slightly tangy |
| Aroma | Fresh |
| Colors | White |
| Age | Not aged |
| Rennet Type | None |
| Alternative Spellings | mascherpone |
| Also Known As | Mascarpone Australian |
What is Mascarpone Cheese?
Mascarpone is a soft Italian dairy product obtained by acid-heat coagulation of cream. It is not a cheese in the technical sense, since no rennet is used and no true curd forms. Italy lists it as a prodotto agroalimentare tradizionale.
The name is often traced to mascarpa, an unrelated milk product made from the whey of stracchino, or to mascarpia, a dialect word for ricotta. The Lombard journalist Gianni Brera argued for a different route. In his reading the original form was mascherpone, after Cascina Mascherpa in the lower Po Valley, on the border of the provinces of Lodi, Milan and Pavia. One early attestation outside Lombardy dates to 1933 and 1934, when the dairy at Cison di Valmarino near Treviso registered the trademark Mascherpone Valmarino.
Production is short. Tartaric acid powder is dissolved in hot water and stirred into heavy cream held at 350K to 360K, then cooked at that temperature for five minutes. The mixture cools to room temperature, drains in a cheesecloth-lined colander set over a shallow pan, and chills for at least six hours. Whey is removed without pressing or aging. Some makers use the tartaric acid residue left on the sides and bottom of wine barrels.
The finished product is milky white and spreads easily. Lombardy treats it as a regional specialty and uses it across local dishes. It is one of the main ingredients in tiramisu and appears in cheesecake recipes. Cooks stir it into risotto to thicken and enrich it, sometimes in place of butter or Parmesan. In the UK it is a common pizza topping alongside prosciutto and mushrooms.
What Does Mascarpone Cheese Taste Like?
Mascarpone cheese tastes buttery to slightly tangy. It is white and has a fresh smell.
It is soft and smooth, and it spreads easily. Its fat content is 60 to 75 percent, and it is not aged.
The flavor is mild. When you add it to a dish, it makes the texture creamier and adds richness without covering up the other flavors.
How Do You Use Mascarpone Cheese?
Mascarpone has no rind and is not aged, so you can use it as it is. In Lombardy it is a regional specialty used in many local dishes.
Common uses include:
- Tiramisu, where it is one of the main ingredients.
- Cheesecake.
- Risotto, where it thickens the rice and makes it richer. Cooks use it in place of butter or Parmesan, or together with them.
- Pizza with prosciutto and mushrooms, a common topping in the UK.
Substitutes for Mascarpone Cheese
If you cannot find mascarpone, these soft, fresh cheeses come close in texture or taste.
- Cream cheese is also a fresh cow's milk cheese. It tastes creamy, mild and sweet.
- Ricotta cheese is a soft Italian cow's milk cheese with a sweet, slightly creamy flavor. It is made from whey, while mascarpone is made from cream.
- Crème fraîche is a fresh product from Normandy, France. Its mildly sour taste is close to the slight tang mascarpone can have.
- Quark cheese is a soft cow's milk cheese with a mild, slightly milky flavor.
Can You Eat the Rind of Mascarpone Cheese?
Mascarpone has no rind. There is nothing to cut off, so you eat all of it.
Where to Buy Mascarpone Cheese
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Frequently Asked Questions
Is mascarpone cream cheese?
No. Mascarpone is a soft Italian dairy product made by setting cream with acid and heat, without rennet. Cream cheese is a different fresh cow's milk cheese that comes from Chester, New York. Both are soft and mild. Mascarpone tastes buttery to slightly tangy, and cream cheese tastes creamy, mild and sweet.
Where does mascarpone cheese come from?
Mascarpone comes from Lombardy in Italy. People there treat it as a regional specialty and use it in many local dishes. Italy lists it as a traditional food product, or prodotto agroalimentare tradizionale. It is made from cow's milk cream that is heated and set with acid.
What cheese is used in tiramisu?
Tiramisu uses mascarpone, which is one of the main ingredients of the dessert. Mascarpone is a soft, white dairy product made from cream. It spreads easily and has a buttery to slightly tangy flavor, so it gives the dessert a creamy texture without overpowering the other ingredients.
Is mascarpone a cheese?
Not in the technical sense. Mascarpone is a dairy cream, because it is set with acid and heat, made without rennet, and never forms a true curd. The whey is drained off, but it is not pressed or aged. Its texture is soft and spreadable, much like a soft, fresh cheese.
How Does Mascarpone Cheese Compare?
The most relevant cheeses to compare Mascarpone against.
