Mascarpone

Mascarpone is an Italian cheese, originating from the regions of Piedmont-Lombardy.

Ingredient of choice in Italian cuisine, it is used in many cooking recipes and particularly in desserts, including the famous tiramisu.

Manufacturing

It is a fatty, fresh cheese made from cream.

Originally, mascarpone comes from buffalo milk, but there is also a cow's milk mascarpone on the market.

The manufacturing technique is simple: just heat the cream to 100 ° C and add lemon juice or white vinegar. Once curdled, the dough is drained for one or more days through muslin in the refrigerator. Then we put it in pots.

Characteristics

The cheese has the appearance of a soft and consistent cream, very light beige in color, with a very mild taste. It is to be consumed very quickly.

Recipes

Dessert based on mascarpone.

The very creamy texture of mascarpone allows it to be widely used in Italian cuisine, whether in savory or sweet recipes. Some recipes among others:

in addition to certain soups or soups
in addition to certain pasta recipes so as not to dry them out during gratins or to thicken certain sauces
in fruit preparation recipes
in sweet mousse recipes
tiramisu
chocolate mousse
the soft with fresh vegetables
cheesecake
the strawberry roll