Although it's not a cheese in the strict understanding of the word, mascarpone often falls within the realm of cheese scholarship. So perhaps no better than a Cheesemonger report to give it some air time and sing its praise: it's creamier than cream, silkier than ricotta, and richer than your favorite triple creme. Click through for a brief primer and a roundup of some delicious, make-worthy recipes.
An Honorary Mention: Mascarpone
The Cheesemonger
Mascarpone (pronounced "mass-car-pone-aye") starts with fresh cream, which is then acidified, most commonly, tartaric acid, found in grapes and in spent wine barrels... which could actually explain mascarpone's Italian (Lombardian, to be exact) origins! Like ricotta, you can also acidify the milk with vinegar or lemon juice. The whey is then strained, and mascarpone, in all its endlessly creamy goodness, is left behind.
It's actually pretty easy to make at home, and one recipe can be found at playingwithfireandwater.com, who provided us with a great photo for this post, too.
Since it's made from cream rather than milk, mascarpone is richer and more buttery than any cream cheese, yogurt, or ricotta. The consistency is much like cream cheese, but with a (misleadingly) lighter, smoother texture.
We hope you'll be surprised at how many savory things you can make with mascarpone. Known best, perhaps, for its leading role in tiramisu, we think it's been a bit typecast. According to The Oxford Companion to Italian Food by Gillian Riley, one traditional Lombardian recipe calls for a pot-roasted pheasant stuffed with mascarpone and slices of white truffles!
Some Kitchn Recipes:
- Jamie Oliver's Tagliatelle with Spinach, Mascarpone, and Parmesan
- Recipe: Spaghetti with Mascarpone, Meyer Lemon, Spinach, and Hazelnuts
- Spring Eating: Grilled Pizza with Herbed Mascarpone, Smoked Salmon and Asparagus
- Kale and Apple Soup (with mascarpone garnish)
- Quince and Fig Cobbler (with vanilla-flavored mascarpone)
Other Web Recipes:
- Mascarpone Cheesecake
- Truffled Potato Puree with Mascarpone
- Breakfast Polenta with Figs and Mascarpone
- Polenta with Mascarpone and Parmesan
- Leek, Corn, and Mascarpone Tart
- Potato Gratin with Porcini Mushrooms and Mascarpone
- Ginger Mascarpone Icebox Cake
Related: Kitchen Challenge: Tiramisu Tips and Help?
(Image: playingwithfireandwater.com)
Comments (8)
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I love marscapone. Thanks!
http://embritadesign.blogspot.com
view EmmieB's profile
I had no idea this was easy to make at home! I have to try it, it's such a delicious cheese. I like it with jam on toast or plopped on top of pasta. I want to try the cream-cheese ice cream trick with it since I can always taste the cream-cheese. Anyone tried this?
view Tiamat_the_Red's profile
Try mascarpone, vanilla, and honey mixed together on fresh fruit in the summer. My absolute favorite, courtesy (with minor modifications) of the Barefoot Contessa.
view joliephare's profile
Tiamat_the_Red: I have not made mascarpone ice cream, but I have eaten it and it's delicious, not cheesey at all. Creamy with a subtle tang. Not Eating Out in New York has an entry on making it yourself.
view lizaboo's profile
Marscapone *has* to count as cheese! I have long asserted that cheese - some form of cheese - will go with absolutely everything. But marscapone (and cream cheese) are necessary to accommodate difficult foods like fruit loops and pop tarts.
(Though maybe we shouldn't count fruit loops and pop tarts as food. Hmmmm.... :) )
view laetitiae's profile
One of the most epically delicious panini I've made featured mascarpone with fig preserves, prosciutto and arugula on crunchy toasted bread. I photographed it, it was so good.
view chowbella's profile
I tried this mascarpone recipe from the food network a few years ago and really enjoyed it. It's a delicious combination of mascarpone, grilled peaches, and a refreshing alcoholic beverage.
view Aman's profile
The Philly Cream Cheese commercials are wrong. I am sure they serve marscapone in heaven!
BTW, it goes wonderfully on fruit bagels.
view cara_mia's profile