Mascarpone

Growing up in an Italian family there was always mascarpone in the fridge. I can't remember there ever not being a tub. Even to this day my mother has a tub of it in the fridge and so do I! I mainly use it with fresh fruit or with a dessert but it certainly has many more uses than that! Mascarpone is Italy's most luxurious fresh cheese mascarpone. It is a soft, buttery cow's milk variety of double- to triple-cream status. With a milk fat content of 60 to 75%, the ivory-colored cheese is delicate in flavor and extra creamy in texture. Rich, supple and almost decadent, it can be easily spread onto fruits, breads and crackers, or deliciously mixed into some of ...  Read the complete review

You may have trouble finding this cheese in supermarkets, and that's because of where it is stored. Marscapone is so soft that you buy it in tubs. Its a very creamy cheese - it doesn't really tase of much - its like a very slightly cheesey solid cream. It has a great texture - imagine a really solid cream but not so cloying. It is quite rich, and its certainly got lots of calories in it, so its not the sort of thing you can have all the time. Delia Smith uses it in quite a few recepies, so check out her books if you want some ideas. It makes a very good filling for cakes - a cream substitue that goes well with fruit or jam. I would imagine that ...  Read the complete review