Mascarpone is a fresh Italian cream cheese from Lombardy, made by curdling cream with an acid such as citric or tartaric acid rather than by using rennet and cultures. The result is technically closer to a cultured cream than a conventional cheese.

Flavor Profile

Mascarpone is exceptionally rich, with a butterfat content typically between 60 and 75 percent. The texture is thick, smooth, and spoonable, similar to a very dense whipped cream. The flavor is sweet, milky, and buttery with almost no tang, which distinguishes it clearly from American cream cheese.

How to Use

Mascarpone is the essential ingredient in tiramisu and appears throughout Italian desserts. On the savory side, it enriches risotto, pasta sauces, and polenta, adding body without the graininess that can come from other cheeses. It also makes a luxurious base for frostings and fruit dips.

Pairing Suggestions

Pair with a Moscato d’Asti, a Vin Santo, or an espresso. Serve with fresh berries, honey, dark chocolate, and amaretti cookies.

Storage

Keep refrigerated and tightly sealed. As a fresh cheese, use within five to seven days of opening. Do not freeze.