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Mascarpone (Australian)
Photo Credit: La Casa Del Formaggio

Mascarpone (Australian)

Australia boasts one of the world's leading dairy industries. A variety of dairy products is produced here because of its clean, lush pastures and diverse climate. With the access of technology from England in 1850s, it started making more than 160 varieties of cheeses.           

Mascarpone is an Italian triple cream cheese made by acidifying cow's milk with citric acid, vinegar, tartaric acid or lemon juice. It is spreadable, ivory in colour with a soft and delicate texture, similar to butter. When fresh, the aroma is similar to milk and cream.

The light, smooth and creamy consistency and buttery tangy flavour makes Mascarpone an ideal substitute for cream in desserts. Available in different varieties, like soft or low fat, the cheese is suitable for both sweet and savory dishes. It has a "whipped cream" consistency, clean, acid flavour and it is best eaten fresh.

Mascarpone is served with fresh fruit, used to thicken Italian dishes like Risotto and is a well-known ingredient in the dessert, Tiramisu.

Paesanella Mascarpone is a double-cream cheese made from cow's milk. 

  • Made from pasteurized cow's milk
  • Country of origin: Australia
  • Type: fresh soft, processed
  • Fat content: 48.5 g/100g
  • Texture: buttery, creamy, smooth, soft and spreadable
  • Rind: rindless
  • Colour: ivory
  • Flavour: buttery, creamy, milky, smooth, sweet, tangy
  • Aroma: fresh, milky, sweet
  • Vegetarian: yes
  • Producers: La Casa Del Formaggio, Paesanella Cheese Manufacturers
  • Alternative spellings: Paesanella Mascarpone

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