The Magic of Mascarpone

Sometimes called Italian cream cheese, mascarpone is a deliciously rich and versatile fresh cheese. But most are unfamiliar with all it has to offer. An ingredient in tiramisu, it can be uses in many other recipes. Here are the basics, from how to say it to what can be done with it.

-Mascarpone correctly pronounced is mah scar poe nay

-More like yogurt or crème fraiche, mascarpone is a triple-creme cheese, made from a generally low-fat (25%) content fresh cream that has been “cultured” with a natural, plant based acid. Unlike cheeses that contain rennet, it is 100 % vegetarian

-The milk used comes from cows that eat a mixture of grasses, fresh herbs and flowers. This special diet creates a unique and wonderful taste

-The texture is soft and velvety with a smooth finish and almost sweet flavor

-Mascarpone can be substituted for heavy cream. It’s ideal baking and desserts and can be used as a topping for fresh fruit

-Primarily considered a dessert cheese, it also has many savory applications, adding a gourmet touch to even simple, homestyle dishes:

-as a creamy base in pasta sauces

-to finish a sauce in place of butter

-folded into mashed potatoes, polenta, and risotto

-in mac-n-cheese

-as the basis for a dip or spread

-in place of butter or cream cheese on bread

-It’s usually sold in small round plastic containers and can be found in the refrigerated dairy or cheese section.

Information provided by Miceli’s Dairy Products. For recipes go to www.miceli-dairy.com