Mascarpones

Mascarpone is a soft, fresh Italian cheese that originated in Lombardy, traditionally associated with the area around Milan and Lodi. Unlike aged cheeses, it is made from cream rather than curdled milk and is not aged. The finished product is pale ivory in colour, with a very smooth, spreadable texture.

Production involves heating cream gently and adding an acidic agent such as citric acid or tartaric acid to coagulate a thick curd. The curd is then drained in cheesecloth to separate most of the whey, cooled, and often whipped briefly to achieve a silky, spoonable consistency. No aging is required.

Mascarpone has a high fat content and a mild, buttery flavor. Its versatility makes it a staple in Italian desserts such as tiramisu and cheesecakes, as well as in savory sauces and pasta dishes where it provides richness without a strong tang.

Varieties include standard mascarpone and light or stabilized versions offered by some producers. It is best used fresh and kept refrigerated. Unopened containers typically last one to two weeks when stored properly; once opened, the cheese should be consumed within a few days.

Nutritive profile reflects high fat and calories; a typical 28-gram serving contains around 90–110 calories and about 9–11 grams of fat. Mascarpone is dairy-derived and should be handled with the same food-safety practices as other soft cheeses, with attention to spoilage indicators such as off-smell or curdling.