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Mascarpone Cheese
About 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.
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 |
What is Mascarpone Cheese?
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.
Alternative Names for Mascarpone
Mascarpone Australian
