Mascarpone
Varieties
Fine varieties of mascarpone are made in both the United States and Italy. Although most Italian mascarpone is made in Lombardy, a scarcer type, made from water buffalo milk, is produced in Campania, near Naples.
Preparation, Uses, & Tips
Cooks consider mascarpone an ideal basis for sweet desserts, owing to its supple, spreadable qualities and mild, creamy taste. It can be used in main courses with pasta, in combinations with stronger-flavored cheeses like Parmesan or Gorgonzola, as an ingredient adding flavor and body to creamed soups (as, for example, tomato); it also adds flair as a garnish or in salads when combined with low-fat yogurt in herbed salad dressing. It can be mixed with anchovies, mustard, and herbs to make an appetizing spread on artisan bread. In the creation of desserts, mascarpone is combined with eggs and sugar to fill pastry tubes, such as cannoli, or to garnish ladyfingers, and is said to provide the basis for exceptional cheesecake. Mascarpone can also be enjoyed as-is, just sprinkled with sweetener, cocoa, cinnamon, finely ground coffee beans, or grated chocolate, and it makes a perfect companion for strawberries, raspberries, or fruit salad.
Storing
Like any fresh-cream product, mascarpone is highly perishable.
Nutrition Highlights
Mascarpone, 2 Tbsp (28g)
- Calories: 130
- Protein: 1g
- Carbohydrate: less than 1g
- Total Fat: 13g
- Fiber: 0.0g
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