Mascarpone

Mascarpone is a rich and creamy cheese from the Lombardy region of Italy. It is a key ingredient in the famous Italian dessert, tiramisu, and is also used in cannoli and cheesecakes. In savory dishes, mascarpone can replace butter or Parmigiano Reggiano to add richness and thicken risottos. It can also be served with anchovies, mustard, and pine nuts. Its mild flavor ranges from buttery to slightly tangy, making it versatile for many dishes.

Origins and Name

The exact origin of the name “mascarpone” is unclear. Some say it comes from the Spanish phrase mas que bueno (better than good), from when the Spanish ruled Italy in the 17th century. Others believe it comes from mascarpa, the name for the whey discarded in making stracchino, or from mascarpia, a local term for ricotta. Unlike ricotta, mascarpone is more similar to clotted cream, cream cheese, and crème fraîche, but it is the richest of these, with a milk fat content of 60 to 75 percent.

Production Process

Mascarpone is made by heating cream in a double boiler, adding an acid like lemon juice, acetic acid, or vinegar, and boiling for about ten minutes at 185–195°F (85–90°C). After resting for ten hours to let the whey separate, the mixture is strained with a cloth. To enhance its richness, the cream can be simmered until reduced to two-thirds of its original volume before adding the acid. Mascarpone is usually made from cow’s milk, but in Salerno, Italy, Mascarpone di Bufala di Battipaglia is made from buffalo milk.

Characteristics

Mascarpone is a fresh, soft cheese with a smooth, creamy, and spreadable texture. It is white in color and has a mild, buttery flavor with a fresh aroma. Because of its high-fat content, it is very rich and creamy.

Uses

Mascarpone is an essential ingredient in tiramisu, adding a creamy texture and rich flavor. It is also used in cheesecakes and zabaglione. In savory dishes, mascarpone can be mixed with coffee or cocoa, or used with mustard, fresh herbs, or anchovies. It can be added to risottos to thicken and enrich them. Mascarpone is also delicious spread on bread or served with fruit.

Storage

Mascarpone is perishable and should be refrigerated. It is best used within a few days of opening to ensure freshness and maintain its creamy texture.

Important Facts

Country of Origin	Italy
Specific Origin	Lombardy
Milk Type	Cow's milk
Milk Treatment	Heated
Fat Content	60 to 75 percent
Texture	Soft, spreadable
Flavor	Buttery to slightly tangy
Colors	White

Best Pairings for Mascarpone Cheese

Asti Spumante

Prosecco

Best Foods to Serve with Mascarpone Cheese

Fruit Compote

Kiwi

Mangoes

Raspberry

Strawberries

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