What is mascarpone ?

Question

What is mascarpone ?

Answer 1

It's a type of Italian cheese. It's really creamy, smooth, and pretty expensive.

People usually use it in tiramisus.  

Answer 2

It is a cheese, like cream cheese but sweeter.

Answer 3

A very soft creamy mild cheese.  Similar to cream cheese.

Answer 4

mascarpone cheese

[mas-kar-POHN, mas-kahr-POH-nay]

Hailing from Italy's Lombardy region, mascarpone is a buttery-rich DOUBLE-CREAM to triple-cream cheese made from cow's milk.

It's ivory-colored, soft and delicate, and ranges in texture from that of a light CLOTTED CREAM to that of room-temperature butter.

It's versatile enough to be blended with other flavors and is sometimes sold sweetened with fruit.

hope this helps.               good luck and enjoy.

Answer 5

It is an Italian white cheese that is similar to creme fraiche or cream cheese.  It is smooth & creamy in texture.

Answer 6

Italian cream cheese

Answer 7

It is an italian type of cheese (manufactured worldwide now) , it is a triple-cream cheese, denaturalized with tartaric acid.

made from a generally low-fat (25%) content fresh cream. It's made from the milk of cows that have been fed special grasses filled with fresh herbs and flowers -- a special diet that creates a unique taste often described as "fresh and delicious."

Mascarpone is used in regional dishes of Lombardy, where it is a specialty. It generally is used alone (sometimes a bit of sugar is added) or in zabaglione. Milky-white in color, it is a thick cream that is easily spread. When fresh, it smells like milk and cream, and often is used in place of butter to thicken and enrich rissoti.

The cheese apparently originated in the area between Lodi and Abbiategrasso, west and south of Milan, probably in the late-16th or early-17th century. Some say the name came from "mas que bueno" (Spanish for "better than good"), although this may only have been a judgement made by a Spanish official when Lombardy was dominated by Spain. It also may have come from "mascarpa," a milk produce made from the whey of stracchino or aged cheese.

Or, it may come from "mascarpia," the local dialect for ricotta, since both cheeses are made by a virtually identical process. The thought then, is that mascarpone originated as a by-product from other cheeses.

Originally, it was produced in autumn and winter for immediate consumption. Generally, the cheese is sold right after processing and should be used immediately. If refrigerated, it will last about a week.

The cow's milk is allowed to stand, and after rising naturally to the milk surface, the cream is skimmed off, poured into metal containers, and heated in a double boiler. Once it reaches 185 degrees Fahrenheit (85 Celcius), tartaric acid blended in water is added; the mixture thickens shortly, becoming very dense.

It is allowed to rest refrigerated for 12 hours in special containers, where the whey separates. The mascarpone (minus the whey) is placed in cloth bags and allowed to further purge its whey for 24 additional hours.

Answer 8

A type of cheese

Answer 9

It is kind of like a light whipped cream.

Answer 10

a type of cheese.