Mascarpone Cheese
© Denzil Green
Mascarpone is a pale cream-coloured soft, spreadable cream cheese made from cream from cow’s milk.
Unlike other cheeses, Mascarpone uses no starter or Rennet, so it’s not really a cheese: it’s more akin to Clotted Cream, Crème Fraîche, Sour Cream or Yoghurt.
The cream is heated to 190 F (88 C.) Citric acid is added to curdle it. The curd is stirred, then allowed to drain for 24 hours. The curd is then mixed, whipped, and packed in tubs for sale, and sent to market.
It has a light taste with a slight tang, and a rich, silky texture.
It is quite inexpensive in the UK, selling for about $2.50 US for 1/2 pound (250g); in the US and Canada, that same amount of Mascarpone will set you back over 4 times as much, up to $8.00 US (2004 prices.)
Cooking Tips
Stands up well in cooking because of the fat content. Makes rich sauces. If you happen to be mixing it in a recipe, don’t overmix or the next thing you know you’ll have butter.
Substitutes
Cream Cheese, Greek Yoghurt, Sour Cream, Ricotta
Nutrition
60% to 75% fat. Per 100g (3.5 oz), 450 calories.Nutrition FactsPer 100g (3.5 oz)
AmountCalories442Fat47.06 gSaturated22.281 gCholesterol94 mgCarbohydrate2.62 gFibre0 gSugars.56 gProtein4.19 gPotassium90 mg
Equivalents
1 pound = 16 oz = 450g = 2 cups
6 oz = 175g = 3/4 cup
History Notes
Mascarpone Cheese originated in the Lombardy region of northern Italy.
