Once again, it's Prudence Dapperling's "Big Cheese" Blog!
Not to say that Italy--that glorious Gucci boot lolling in the Mediterranean--doesn't have a soft and mellow side. No, indeed. Some of the most tender, gentlest cheeses come from there.
These "softies" play well with others (foods, that is), and are used in a variety of dishes.
One such delight is Mascarpone (mahs-kar-POH-neh).Mascarpone, from the province of Lombardy, dates from the sixteenth century. It's made from the cream of cow's milk and is rather more of a dairy product than a cheese; no starter culture (the bacteria that turns milk into cheese) is used, and no curds are involved. Pale yellow in color, Mascarpone is soft, sweet, and smooth (yum!) with a butterfat content of 70% to 75%--the highest it can be without turning into butter. It's very similar to English clotted cream or buttercream cake icing.
These qualities make Mascarpone an ingredient that adds richness and sparkle to many Italian dishes, both sweet and spicy. For example, it's the main ingredient of tiramisu, a dessert of northern Italy made of lady fingers soaked in espresso, Strega liqueur, cocoa, and sugar.In the province of Friuli-Venezia Giulia, Mascarpone is sometimes combined with anchovies, mustard, and herbs to make a savory mixture for spreading on bread.
And, of course, Mascarpone can be enjoyed just as it is, sprinkled with sugar, cocoa, grated chocolate, finely ground coffee beans, or served with raspberries or strawberries.
Pick up some Mascarpone, toss it into your favorite dessert, whip it into a spread or a sauce for pasta, or just eat it by itself. You're sure to love it!
And now for this commercial break... Darklings Buy it here!
My son adores Mascarpone
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