mascarpone

Mascarpone is a soft, fresh Italian cheese made from cream. Originating in the Lombardy region, it is prized for its rich, silky texture and mild, slightly sweet flavor. Unlike aged cheeses, mascarpone is not matured or fermented with rennet; instead, cream is acidified and gently heated to encourage coagulation, the curd is strained, and the resulting mass is beaten until smooth.

Production involves acidifying cream with agents such as lemon juice or citric acid and heating it to about 85–90°C (185–195°F). A curd forms quickly and is separated from the whey. The curd is then cooled, drained, and stirred or whipped to produce a thick, creamy texture. The finished product is soft, spoonable, and typically has a high fat content from the cream, yielding its characteristic rich mouthfeel and pale ivory color.

Mascarpone's flavor is mild and creamy, with little acidity and no salty rind. It blends well with both sweet and savory ingredients, and its fat content gives desserts and sauces a luxurious mouthfeel. It is a staple ingredient in desserts such as tiramisu, where it provides a creamy layer, and it is also used to enrich risottos, pasta sauces, and spreads.

Storage and availability: mascarpone is widely available in dairy sections around the world. It should be kept refrigerated and is best used within a week or two of purchase; once opened, it should be consumed within a few days. Variants may vary in fat content depending on the producer.