 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, cofounders of Vermont Butter & Cheese Company, 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.
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 |
| |
|
|
|
|
