Mascarpone

This must be the fattiest cheese on earth: it contains 80 per cent fat. In fact it’s not a true cheese at all, in that no rennet is used in its creation; instead it is made from an extremely rich cream, and whipped to an almost solid but very velvety consistency. Because it has a neutral taste it is used almost exclusively for making desserts - and sweet sauces, although it can be used in a savoury context as well.