Description
Mascarpone is an Italian cheese from the Lombardy region, made by curdling milk cream with citric acid or acetic acid. It is a thick, double or triple cream, soft cheese with a very high-fat content ranging from 60% to 75%. The resulting rich butterfat content makes the cheese an essential ingredient in Italian recipes like Tiramisu and cheesecakes.
The texture of Mascarpone ranges from smooth, creamy to buttery, depending on how it is processed during cheesemaking. The concise portrayal of Mascarpone really is just thickened cream that is on its way to becoming butter. Making the cheese is so simple that many people easily make their own Mascarpone at home.
