Mascarpone is a type of double- or triple-cream cheese used in various dishes, mainly of Italian origins. It is a tasty cheese that has a consistency relating more to a very heavy cream. It is found most commonly today in dishes such as the Italian dessert tiramisu.
Identification
When it is made, mascarpone is a sticky concoction much like that of pudding. It has the color of cream, from which it is made.
Ingredients
Mascarpone is made from a triple light cream mixture, which comes from the milk of cows that were fed a special mixture of herbs and flowers. The other ingredient in the mix is tartaric acid.
Function
The cheese is often mixed with mustard spread, sardines and spices before it is served on bread. It is also used in tiramisu, or eaten plain with fruit on the side.
Place of Origin
The cheese originated during the 16th and 17th century in an area of Italy southwest of Milan and between the Lodi and Abbiategrasso regions.
Making Mascarpone
Mascarpone is made by thickening the cream and tartaric acid overnight in a fridge. It is then strained in a cloth, wrapped in the same cloth, and suspended for another night, after which the cheese can be unwrapped and eaten.
Tags: Mascarpone made, tartaric acid