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 Butter & Cheese 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.
 Mascarpone 8 oz.Great with fruit or in the bakery the signature purple container really stands out. |
 Mascarpone 16 oz.To use for classic tiramisu, whipped with berries or for a quick finish to pastas. |
 Mascarpone 5 lb.Foodservice size for restaurants, bakeries, catering, cafeteria... |
 Mascarpone 30 lb.Foodservice size for restaurants, bakeries, catering, cafeteria... |
- All natural with no additives or stabilizers
- Made with hormone-free Vermont cream
- Superior flavor with sweet finish that results in full, complex dishes and pastry
- High fat – 51% compare to regular mascarpone at 40%
- Can be whipped with other ingredients without turning into butter
- Creates naturally thick and creamy cheesecakes and tiramisu - no need for gelatin
- Perfect for finishing sauces, risotto and other cream based dishes
- Use for savory or sweet applications
- Gluten-free
- Store in refrigerator. Do not freeze.
- Once container is open, use with 7 days
- Use a clean utensil when dispensing product to avoid cross-contamination.
