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 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.
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Milk Type:
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Cow |
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Shelf Life:
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60 days |
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Ingredients:
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Pasteurized cream, milk solids, acidulant |
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Butterfat:
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50% |
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Key Features:
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Fresh cream flavor
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Luxurious, smooth, thick texture |
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Adds richness and flavor to any dish |
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Essential ingredient used by French chefs |
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Serving Suggestions:
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An essential ingredient in the classic Italian dessert tiramisu
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Whip lightly, sweeten, and serve with fresh berries, cherries, and poached pears |
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Swirl into soups or fold into risotto and polenta |
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Toss into hot pasta with grilled vegetables or smoked salmon |
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Mix with Parmesan and fill raviolis or layer in lasagna |
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