Mascarpone: A Soft Italian Cream Cheese
Mascarpone is a soft Italian acid-set cream cheese that is recognized in Italy as a traditional agri-food product. It is made from heavy cream and citric or tartaric acid, giving it a distinctly buttery and rich flavor. The cheese is milky-white in color and has a smooth and creamy texture, making it easy to spread. Mascarpone is commonly used in various Lombardy dishes and is considered a specialty in the region. It is also a key ingredient in popular desserts like tiramisu and is used to thicken and enrich risotto. Additionally, mascarpone is used in cheesecake recipes.
Mascarpone originated in the Italian region of Lombardy, specifically in the area between Lodi and Abbiategrasso south of Milan, likely in the late 16th or early 17th century. The name "mascarpone" is believed to derive from "mascarpa," an unrelated milk product made from the whey of stracchino, or from "mascarpia," a word in the local dialect for ricotta. Unlike ricotta, which is made from whey, mascarpone is made from cream.
The production process involves denaturation of the cream, followed by the removal of whey without pressing or aging. Mascarpone may also be made using cream and the residual tartaric acid from the bottom or sides of barreled wine.
In terms of pronunciation, in American English, the correct pronunciation is "mah-scar-poe-nay". Mascarpone has a less acidic flavor, making it slightly sweeter, which is why it is often used in dessert recipes. However, its versatility extends to savory dishes as well.
Mascarpone is also known for its luxurious buttery flavor, smooth and creamy texture, and is made with just two ingredients: heavy cream and lemon juice or tartaric acid.
In summary, mascarpone is a versatile and indulgent Italian cream cheese with a rich and buttery flavor, commonly used in both sweet and savory dishes, and recognized as a traditional agri-food product in Italy.
