Other
Mascarpone
An Italian cream cheese made by warming cream and curdling it with acid, then draining the whey. What remains is almost entirely butterfat.
Origin
From Lombardy, and now made in dairies well beyond it.
Flavour
Mild, sweet, and very rich.
How it is made
Heated cream is acidified so the fat clumps, then drained. No rennet is required. The result is very high fat — that is the point.
How to use it
Fold it into desserts, or let it melt into a hot sauce. It splits if you boil it hard.
Storage
Refrigerate and use it fresh. It sours quickly once opened.
Recipes using it
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