There are a variety of cheeses available on the market today. Specialty food stores often have an entire section devoted to cheese, ranging from the familiar to the peculiar. For any cheese novice, mascarpone cheese is surely one that seems odd and ambiguous; here, the rich, creamy cheese is explained and explored.
History of Mascarpone Cheese
The origins of mascarpone cheese can be traced to the region of Lombardy, Italy. The cities located there, southwest of Milan, include Cremona, Brescia, Milano, Mantova and Sondrio, and they all have a rich dairy heritage. There, in the late 16th or early 17th century, the cheese was invented, likely as an accident.
The word Mascarpone
There are several explanations for the history of the name "mascarpone." It could be from the Spanish, mas que bueno, "better than good," a remnant from Spain's occupation of Italy. It could also have been born from the word mascarpia, the local dialect's word for ricotta, a cheese very similar to mascarpone. It could also have come from the word mascarpa, which is a byproduct of the whey from aged cheese. The word is pronounced, "mahs-car-PO-nay."
About Mascarpone Cheese
Although it is often described as "Italian cream cheese," mascarpone cheese is much lighter and mellower. The fat content hovers around 70 percent to 75 percent, providing the reason for its almost butter-like quality. Although it is called mascarpone cheese, it technically isn't cheese; the formation process involves no cheese starter. It is less dense than most cheeses but thicker than whipped cream. The appearance can be white to pale yellow, and its close affinity to ricotta and other "cheeses" makes it retain its place in the cheese section of supermarkets all over the world.
Homemade Mascarpone Cheese
The process of making mascarpone cheese, unlike that of many other cheeses, is fairly straightforward and simple. David Fankhauser of the University of Cincinnati provides a recipe using 1 quart of light cream and ¼ tsp. tartaric acid (or 2 tbsp. lemon juice). Warm the cream in a double boiler to 185 degrees Fahrenheit, then dissolve the acid in 2 tbsp. of water. Stir the acid into the heated cream, mixing occasionally for the next five minutes. Remove from heat, cover, and place in the refrigerator overnight. In the morning, pour the mixture into a bowl covered with a sterile handkerchief. Draw up the four corners of the cloth and tie with a rubber band. Suspend the cloth over a bowl in the refrigerator, and allow to drain for 18 to 24 hours. Remove from the refrigerator, unwrap, and enjoy! The product can be stored for as long as two weeks, covered tightly in the refrigerator.
Uses for Mascarpone Cheese
Mascarpone cheese can be used in a variety of dishes, from risotto to manicotti. Use it as a substitute for ricotta cheese, or mix it with herbs and serve it as a spread. Perhaps the most well-known use for mascarpone cheese is in tiramisu, the Italian dessert complete with ladyfingers, liqueur and espresso.
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