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.