Mascarpone, Mascherpone

Initially only made in southern Lombardy, in the province of Lodi, mascarpone is now produced in various Italian regions. Made within 24 hours from pasteurized cream coagulated with citric or 5% tartaric acid, it is a very soft cheese which once it is made has to be consumed immediately. One hundred litres (22 gallons) of cream produce 40-50 kg (90-110 lb) of mascarpone with a fat content of 50% and above.

Mascarpone is seldom used as cheese, but is extremely valuable as an ingredient for sweets and desserts, one of the most famous being tiramisu. It is also used, together with herbs, as a filling for ravioli or as a thickener for sauces. In the past it was packed in small fabric containers, but it is now sold in jars or plastic containers.