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Mascarpone


Mascarpone

Italian-style Cream Cheese

Mascarpone is the magic ingredient in the Italian dessert Tiramisu. Not long ago, the word mascarpone would draw quizzical looks. Nowadays, the distinctly Italian-sounding name is the only thing obscure about this velvety, rich cream cheese.

 

It was only a matter of time before Allison Hooper and Bob Reese, co-founders of Vermont Creamery, were asked by chefs to create mascarpone locally. The fresh, high quality Vermont cream from the local St. Albans Cooperative is cooked at a high temperature until it is thick, smooth, and sweet. For desserts, whip, sweeten, and serve with fresh berries, or poached pears. Swirl it into soups or fold it into risotto and polenta, mix it with Parmesan cheese and fill raviolis or layer it in lasagna.

 

  • Rich, thick cream with a sweet taste
  • Perfect ingredient in Italian recipes
  • Whip for Tiramisu or cheesecake
  • Swirl into Alfredo sauce, spinach dip, risotto or pasta

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Nutritional Facts