Mascarpone

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. One story suggests that a visiting Spanish dignitary in the 16th-century tasted fresh mascarpone in Italy and proclaimed it mas que bueno — better than good! In the early 1990′s, as U.S. chefs discovered the dessert phenomenon tiramisu, its chief ingredient — mascarpone — began to grow in popularity.

It was only a matter of time before Allison Hooper and Bob Reese, co-founders of Vermont Butter & Cheese Creamery, were asked to create mascarpone locally. Since then, Vermont Mascarpone has garnered accolades for its fresh, rich cream flavor and smooth, thick texture — perfect for spreading or swirling.

Product Details

Milk Type: Cow
Shelf Life: 60 days
Ingredients: Pasteurized cream, milk solids, acidulant
Butterfat: 50%

Key Features

• Fresh cream flavor
• Luxurious, smooth, thick texture
• Adds richness and flavor to any dish
• Essential ingredient used by French chefs

Serving Suggestions

• An essential ingredient in the classic Italian dessert tiramisu
• Whip lightly, sweeten, and serve with fresh berries, cherries, and poached pears
• Swirl into soups or fold into risotto and polenta
• Toss into hot pasta with grilled vegetables or smoked salmon
• Mix with Parmesan and fill raviolis or layer in lasagna