Description

Mascarpone originated in the Lombardy region of Italy and was made only during the fall and winter months. Because of its rich, buttery, slightly sweet flavor, it was used strictly as a dessert cheese. In Wisconsin, Mascarpone is available year-round and has many applications. It contains 70 percent milkfat, which makes it a triple crème cheese. It has a smooth, thick and creamy texture. Wisconsin Mascarpone consistently wins top honors in national competitions.

Appearance

Creamy white

Texture

Smooth, thick, soft, creamy

Flavor

Rich, buttery, slightly sweet. Italy brought us the popular dessert, Tiramisu, which combines Mascarpone with lady fingers soaked in espresso. Tiramisu translates literally to “pick me up.”

Serving Suggestions

Layer Mascarpone with sweet Gorgonzola and chopped pine nuts for a mouthwatering torta. Try blending it with shredded or powdered chocolate, coffee, fruit or liqueurs for delectable desserts. Dip quartered radishes in Mascarpone cheese and serve with Belgian ale a truly unique taste experience.

Goes Well With

Berries, fresh figs, shortbread, lady fingers, sweet wheat crackers Dry sparkling wines or champagne

Styles/Varieties

Available in 5-pound tubs, 8-ounce and 1-pound containers

Performance Note

When making frostings, dips or spreads, do not overwhip or overprocess Mascarpone; it will churn into butter and develop a lumpy texture. Mascarpone is a fresh cheese, meant to be eaten soon after it is produced. Wisconsin Mascarpone is fresher and enjoys a longer shelf life than imported varieties. Keep Mascarpone well chilled and rotate by the dates on packages.

  Cold Surface Broil Oven (in recipe) Oven (surface) Direct Heat (in suspension)
Sliced
Cubed
Shaved
Shredded
Grated
Crumbled
Spooned/Spread

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