mascarpone

One tradition I read claims that mascarpone got its name from mascherpa, which is how ricotta is called in parts of Lombardy. Both dairy products are creamy, but that is where their resemblance ends. While ricotta is made with whey (byproduct of cheese making), mascarpone is made with fresh cow milk cream (panna).

Smelling delicately of cream, mascarpone can be eaten by itself or used as an ingredient for desserts, like Tiramisu. When I was a child, I would eat it sprinkled with sugar and decorated with a candied cherry.

The mascarpone made in this country is neither as flavorful nor as creamy as the one made in Italy. I am aware that this statement sounds like the usual grievance from an expatriate gripped by food nostalgia, but it is my experience. You may be able to find mascarpone made in Italy in a store near you and taste the difference: keep in mind though that anything imported cannot be really fresh. In any case, I recommend you add mascarpone to the list of foods to taste the next time you visit Italy: when you come back, we will compare notes.

Update: you can make mascarpone at home. In this post I describe how.

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Click on the button to hear me pronounce the Italian words mentioned in the post: 

mascarpone

or launch the mascarpone audio file [mp3].

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Comments

[Susan]

How charming, original and downright delightful this and all your other posts are. What a great, great idea. Certainly satisfies the curious cook like me.

[Simona Carini]

Thanks Susan. The audio part is a recent addition, so it is not yet in all the posts, but it will be there soon.

[Paz]

I learned about mascarpone when I first took up an interest in cooking. One of my recipes called for it. I didn't even know where to find it in the store. LOL! But I did find it eventually. I'd love to taste mascarpone made in Italy. Yes, I'll add that to my list of things to do in Italy!

Paz

[jann]

There is nothing quite as tasty as the mascarpone from Italy~ and the fresher, the better. I have found a few places that sell it in the larger containers, but you are so correct;if it is imported, it really isn't that fresh. So, go to Italy and have some freshly made tiramisu-nothing better!

[Simona Carini]

Mascarpone is great in many recipes, besides Tiramisu. I have one for strawberry ice cream that uses mascarpone instead of cream. I think that mascarpone made in Wisconsin is relatively easy to find and Paz, you should be able to get some imported one as well in NYC.

[Paz]

Thanks, Simona! I'll look for it.

Paz