Fresh cheese
Mascarpone
Italy — Lombardy. A traditional Lombard cream cheese.
Profile
- Milk
- Cream.
- Pasteurisation
- Cream is heated to about 85–90 °C in making.
- Texture
- Very thick, silky, spoonable.
- Flavour
- Rich, sweet, buttery.
- Aroma
- Fresh cream.
- Rind
- None.
- Typical maturation
- None
Tasting & pairing
Taste plain next to cream cheese: sweeter, richer, less tangy. Use the tasting wheel.
Food
- Tiramisu
- Berries
- Risotto finishing
- Figs
Drinks (non-alcoholic)
- Espresso
- Hot chocolate
Storage: Refrigerate; use within a few days.
How it's made
- Method
- Cream is heated and set with a little acid (citric or tartaric), then drained.
- Cultures
- None.
- Coagulation
- Acid and heat
- Curd handling
- Drained in cloth overnight in the fridge.
- Pressing
- None.
- Salting
- None.
- Ageing
- None.
At home: Beginner home make
Cream, lemon juice and a thermometer; not separately detailed here.
Recipes on FriendsPantry that use it
Sources
- Cheese Making Technology e-book — University of Guelph, Food Science
- Molds on Food: Are They Dangerous? — USDA Food Safety and Inspection Service
Guidance changes: check the source for current wording. Original text; figures quoted from the sources where stated.