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Mascarpone (Australian)

Mascarpone (Australian)
Flickr / manuel m.v. / CC BY 2.0
  • 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

  • Aroma: fresh, milky, sweet

  • Vegetarian: yes

  • Producers: La Casa Del Formaggio, Paesanella Cheese Manufacturers

  • Alternative spellings: Paesanella Mascarpone

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 help of technology from England in the 1850s, Australia 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 savoury dishes. It has a "whipped cream" consistency, clean, acid flavour and it is best eaten fresh.

Mascarpone is served with fresh fruits, 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. 

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