#24 – Mascarpone

Mascarpone cheese facts:

  • Mascarpone is an Italian cheese from the Lombardy region, made by curdling milk cream with citric acid or acetic acid.
  • It is a thick, double or triple cream, soft cheese with a very high fat content ranging from 60% to 75%. The resulting rich butterfat content makes the cheese an essential ingredient in Italian recipes like Tiramisu and cheesecakes.
  • The texture of Mascarpone ranges from smooth, creamy to buttery, depending on how it is processed during cheesemaking.
  • It is very simple to make mascarpone and many people make their own at home
  •  In Italy, a favorite preparation is savory, mixing the cheese with anchovies, mustard, and spices and spreading it on bread.
  • It is best known as an ingredient in the desert tiramisu.
  • Mascarpone originated around 1600 in Lombardy of North Italy Southwest of Milan. Some say the name came from “mas que bueno” (Spanish for “more than good”)
  • You can visit here to find out how to make homemade mascarpone.
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