1. Where does it come from?
Mascarpone is a fresh cheese that originates from the Piedmont and Lombardy regions of Italy. Its invention can be attributed to peasants who transformed any surplus cream they had on hand by putting it in a bowl with lemon juice or vinegar and letting it curdle. After draining it, they were left with a rich and creamy cheese that kept longer than fresh cream. Today, this cheese is made all across Italy and enjoyed worldwide.
2. What does it taste like?
Mascarpone boasts a milky aroma, a slight tang and a creamy texture. Local versions often contain vegetable gums and milk powder, which can often give it a dense and grainy texture. Those imported from Italy, however, are made with simple ingredients like cream and citric acid and are smoother and softer. Mascarpone should be consumed within five days of opening.
3. How do I cook with it?
Most well known for its use in tiramisu, mascarpone can be used in both sweet and savoury recipes. On the sweet side, it can be used in cheesecakes, fruit tarts and roll cakes, or just topped with honey and berries. On the savoury side, it can be included in risotto, gratins, quiches, soups and pasta, or added to a tomato coulis to make a rosé sauce.
4. Is it good for me?
A high-fat content is the reason for mascarpone’s richness and creaminess. With 35% to 40% fat, it ranks as one of the fattiest and most caloric cheeses. This fat is predominantly saturated, so it’s best enjoyed in moderation as an occasional treat.
Want to cook with mascarpone? Here are a few recipes for you to try: