Mascarpone, 250 g and 500 g

Mascarpone is an extremely creamy type of cream cheese with a relatively high fat content. Produced using a traditional Italian method, this type of cream cheese is made from pasteurised cream that has an acidifier added to it, e.g. citric acid.

This results in a rich doublecream cheesethat is definitely not a light food but has an irresistibly delicious flavour.

Tiramisu is undoubtedly the dessert where this cream cheese is used more frequently and is therefore also called the tiramisucheese. There are different stories of how tiramisu got its name.

The most famous one is the following version from the 1940s: a guest in a trattoria is supposed to have called for a dessert that was similar to tiramisu : “C’cha tirato su” – which more or less means “It lifted me up”. “Tirami su” translated literally means “Lift me up.”

Whether it “lifted the guest up” because it was so delicious or because of the stimulating effect the coffee, cocoa and alcohol in it had, is not known though.

The popular rich cream cheese originates from the town of Lordi in northern Italy’s Lombardy region. The word “Mascarpone” is derived from the word for cream in the Lombardy dialect “mascherpa”. In the meantime it is also made outside Italy and appreciated worldwide.

Back then, this kind of cream cheese was mainly produced during the cold months as it did not last a very long time as a rich cream cheese speciality. Thanks to the fridge, this rich cream cheese can be enjoyed at any time of year today.

Its extremely creamy quality make Mascarpone a popular ingredient in cooking and baking. Whether it’s for tiramisu, for fruity creams, delicious cakes or simply with a fruit salad, this cream cheese is always a creamy temptationgoes really well with this.

However, it is also ideal for cooking thanks to its creamy consistency. In a pasta sauce, risotto, hearty oven baked dish or as a spread with herbs and spices, Mascarpone is a multi talent that gives every dish an Italian touch. In Italy, Mascarpone is therefore often used to refine tomato soups or tomato sauces.