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
Flavour: buttery, creamy, milky, smooth, sweet
Aroma: fresh, milky, sweet
Producers: La Casa Del Formaggio, Paesanella Cheese Manufacturers
Alternative spellings: Paesanella Mascarpone
Mascarpone is an Italian triple cream cheese made by acidifying cow's milk with citric acid, vinegar, tartaric acid or lemon juice. It is a spreadable cheese 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 make 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 savoury dishes. It has a "whipped cream" consistency and is best eaten fresh.
Mascarpone is served with fresh fruits, used to thicken Italian dishes like Risotto and is a well-known ingredient in Tiramisu desserts.