An incredibly rich Italian double to triple-crème cheese made from fresh cream. It's made from the milk of cows that have been fed special grasses filled with fresh herbs and flowers, a special diet that creates a unique taste often described as "fresh and delicious."  Sweet, with a delicate flavor. Resembles clotted cream in appearance. Velvety, thick and rich. Beaten or whipped. The fresher the better, the cheese is sold right after processing and should be used immediately. Generally, if refrigerated, it will last about a week. Used a great deal in the same way as cream, with fruit and cakes.

Mascarpone is used in regional dishes of Lombardy, where it is a specialty. It generally is used alone (sometimes a little of sugar is added) or in zabaglione. Milky-white in color, it is a thick cream that is easily spread. When fresh, it smells like milk and cream, and often is used in place of butter to thicken and enrich rissoti.

[ Mascarpone Recipe ]