Mascarpone cheese is an Italian cheese manufactured from milk which has been altered with cream. The fat content of mascarpone cheese is extremely high. It is considered to be a buttery rich double cream to a triple cream cheese made from cow’s milk. The end result is cheese that is very rich, buttery, and easily spread; the precise texture varies from very soft, to more stiff and creamy like whipped cream. This is dependent on how it is handled during the cheese making process. This cheese is originally from a region of Italy, where it is used in both desserts and savoury foods.
It’s white to off-white in colour, soft and subtle, and ranges in texture from that of a light cream to that of butter at room temperature. It is resourceful enough to be mix together with other flavours.
Mascarpone cheese is prepared in a comparable fashion to ricotta cheese, but by using cream instead of whole milk. The cream is acidified by adding tartaric acid and heated at a temperature of up to 85 degrees. The outcome is precipitation of the curd. The curd is then separated from the whey by filtration. The cheese is mildly salted and generally whipped. The enzyme rennet is not used in the manufacture of this type of cheese.
The high fat content and smooth texture of mascarpone cheese make it appropriate as a replacement for cream or butter. So the high level of fat in mascarpone cheese acts as a lubricant when used as a spread. Ingredients in mascarpone cheese make it perfect for desserts. The most well-known application of mascarpone cheese is in the Italian dessert tiramisu.
Mascarpone cheese can be used as a plus in many food products due to its richness and creaminess. It adds a mild delicious flavour to many products.