Mascarpone - delicate Italian cheese

For a cheese gourmet, there is no more suitable association with the word “tenderness” than Mascarpone cheese. This gentle Italian has captured the hearts of almost everyone around the world. And, if you haven’t had a chance to try it yet, then after reading our article, you probably won’t remain indifferent to it.

Story

Compared to older Italian cheeses, mascarpone is quite young. Although the exact date of its birth is unknown, there is an assumption that cheese originated in the late 16th - early 17th centuries. Although some scientists attribute to it the most premature appearance - the 12th century. Mascarpone is native to Lombardy, a northern region of Italy with a rich agricultural heritage. It is believed that its recipe was invented to utilize milk cream, rich in fat and protein, during the late autumn period. This is a time of low temperatures, more suitable for storing cheese.

Why does mascarpone have this particular name? There are several guesses:

The first version says that one Spanish nobleman, having tasted the cheese, exclaimed: “Mas que bueno!”, which in literal translation sounds like “more than excellent.” This expression gave mascarpone its name.
According to the second guess, recognized as more possible, it is believed that the word “mascarpone” is derived from mascarpia, which means “ricotta” in the dialect of the inhabitants of Lombardy. The technologies for producing these cheeses are very similar.
A third possibility is that mascarpone was originally called “mascherpa,” a term for a dairy product made from whey obtained from stracchino cheeses.
Journalist Gianni Brera claims that mascarpone was first prepared at the Cascina Mascherpa farm, located between Milano and Pavia, where it got its name.

Noteworthy facts

Napoleon, while in Lodi in 1796, tried mascarpone and became so ecstatic that he asked for it a couple more times. And after returning to France, he ordered cheese from Italy.

There is an assumption that the famous chef Francois Vatel committed suicide in despair due to the fact that mascarpone was not delivered to make the dessert that he wanted to prepare for the royal table.

How do they do it? Production development

Currently, mascarpone is created in different regions of Italy. Unlike other cheeses, it is made not from milk, but from cream. To obtain them, milk is left alone at 10-12 degrees for the whole day. During this period of time, a small fermentation occurs.

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Using centrifugation, the cream is separated from the milk and placed in stainless steel vats. Then they are brought to a temperature of 90-95 degrees and acidified by adding citric or tartaric acid. As a result, protein folding occurs. When the coagulation process is 100% complete, the clot is homogenized and sent to the packaging line. Before the advent of special devices, this stage was performed manually. To drain the serum, the sediment was transferred into a cold space onto canvas tissue (a medical system of cells and intercellular substance, united by a common origin, structure and functions) for at least 24 hours.

Warm packaged mascarpone is transferred to a refrigerated room, where, cooling evenly, it acquires the desired creamy density.

Mascarpone is usually produced in plastic containers of different capacities. The most popular sizes are 250 and 500 ml.

What to eat with and how to cook

Mascarpone is a soft, milky-white cheese with a delicate texture. The taste is sweetish, oily. Thanks to its features, this product has proven itself in almost all recipes. It is used for both sweet and savory dishes.

Mascarpone mixes perfectly with anchovies, mustard and ground spices. It contrasts wonderfully with roasted vegetables. You can use a spoonful of cheese to replace the sour cream for your favorite soup. Italian chefs use mascarpone to make pizza, omelettes and pasta sauces.

Cheese is consumed alone in combination with fruit, coffee or white bread. Creams for cakes and pies, puddings and mousses are made from it. The most famous dessert, of course, is rightfully considered tiramisu. Among alcoholic drinks, any liqueur is perfect for mascarpone.

Do you realize that making mascarpone is so simple that almost everyone makes it at home without the help of others?

Mascarpone at home

To make approximately 300 ml of mascarpone you will need:

450 ml heavy cream (30%);
1 tablespoon lemon juice (1/2 medium lemon);
Pot;
Electric temperature indicator;
Colander and gauze.

In a saucepan, heat the cream to 88 degrees. Add lemon juice and, stirring, do not remove the container from the heat for another 5 minutes. However, the temperature does not have to exceed 90 degrees. Finish heating and let the mixture cool to room temperature (30-45 minutes).

Place several layers of gauze in a colander and pour the contents of the pan. Place in the refrigerator to drain completely for 8-12 hours. Transfer the resulting mascarpone to a plastic container, and you can use the whey for your favorite baked goods. Remember that homemade Italian cheese should not be stored for more than a week.

Calorie content and usefulness

The calorie content of 100 g of mascarpone is 455 kcal. It may vary depending on the fat content of the cream used by the manufacturer. The nutritional value of cheese consists of the following components:

Proteins 7.6 g;
Fats 47 g;
Carbohydrates 0.3 g.

As can be seen from the balance of ingredients, the calorie content of mascarpone is based mostly on fats. Therefore, people with excess weight, hypertension and high cholesterol should not get carried away with it.

In order to burn off the energy received from 100 g of cheese, a healthy adult will need to climb up and down the stairs with a full bag of purchases for about 1 hour, or quickly run around the house for half an hour.

2 tablespoons of mascarpone contain about 40 mg of cholesterol (Insoluble in water, soluble in fats and organic solvents.) , which is 13% of the daily value. Therefore, in a healthy diet, the daily serving of cheese should not exceed 30 g.

Like other types of cheese, mascarpone is a source of protein and calcium , although to an even lesser extent compared to hard varieties. A serving of the product (30g) provides about 4% of the daily value of calcium, which plays an important role in the health of bones, muscles and in the transmission of nerve (an animal organ that serves to transmit important information for the body to the brain) .

Most cheeses contain a lot of salt, which increases the risk of cardiovascular diseases and strokes. This cannot be said about mascarpone. A daily serving contains only 1% of the daily value of sodium. A small amount of salt is needed for the proper functioning of the nervous system.

The main vitamin (a low molecular weight organic compound of relatively simple structure, necessary for all living things) present in cheese is vitamin A. Its content in a serving of mascarpone is about 700 mcg (10% DV ). It supports eye health, improves skin, teeth and bones.

Tip: To get the most benefits from mascarpone, look for a product with minimal fat content!

Cost in Italy and Russia

Buying mascarpone in Italy will not be difficult for you. Due to the widespread production of cheese, you can find it in any grocery store at a cost of 4 to 8 Euros per 500 g.

Now Italian mascarpone is under sanctions in Russia, so you will have to enjoy Russian or Belarusian products at a cost of 360 to 500 rubles per 500 g.

This completes our acquaintance with the softest cheese in the world. Isn’t it a good idea to go to Italy to feel real Italian tenderness? Live simply, love sweets, travel comfortably and remember: “Patience and work will grind everything except mascarpone. The cheese couldn’t be any softer!”

Mascarpone: what it is and how to eat it

Warm texture, creamy taste, chic dishes according to Italian recipes... Not enough people have not tried Mascarpone or do not understand about it. We have collected all the information about the pride of Italy given to us. If you don’t know what you can eat Mascarpone with, what to cook with it and how to replace it, read our article.

What is Mascarpone

Italian cream cheese is known to everyone for its inimitable taste and creamy, tender texture. It is used in making desserts and even as butter for sandwiches.

For 5 centuries, a common Italian product has been made in the northern region of Italy - Lombardy. The name reflects what Mascarpone is made from: “mascarpia” translates as “cream”. The basis of curd cheese is buffalo cream, but at the moment it is made mainly from cow's milk.

The absence of rennet makes Mascarpone suitable for vegetable eaters who cannot give up dairy products.

The fat content of Mascarpone per 100 g is 450 kcal. It is rich in proteins and carbohydrates, vitamins A and B, potassium and phosphorus.

What is Mascarpone eaten with?

As we wrote above, Mascarpone’s main vocation is sweet desserts. Italians love combining cream cheese with berries, fruits, sweet syrups and liqueurs.

Tiramisu without Mascarpone is like Italy without wine. Cheesecakes and delicate creams are made with this ordinary Italian cheese. With Mascarpone you can make ravioli, pies, risotto, cream soups and almost everything else, but the most common recipe would be sandwiches with cream cheese and any number of ingredients from olives to tomatoes.

For example, Tortica di Gorgonzola, an Italian appetizer for wine, is prepared very simply: Mascarpone is mixed in layers with Gorgonzola blue cheese. Or you can try creating a Mascarpone Cake, where cheese and pesto sauce with pine nuts will appear in layers (try changing it to pine nuts).

How to make Mascarpone at home

Making Mascarpone at home is not as difficult as it sounds.

It will be useful for you:

Sour cream - 500 g or Cream (15-33%) - 1 l
Lemon juice - 2 tbsp.

How to cook:

Carefully select the sour cream. It must be fat (at least 26%) and of the highest quality. The shorter the shelf life, the better. If cream is used as a base, pay attention so that it is not very thick.
Add the ingredients, stir and place over medium heat.
Cook while stirring for approximately 5 minutes, do not let the mixture boil. When the sour cream becomes watery, remove from heat.
Place a bowl, a colander or sieve on it, and cheesecloth or a waffle towel on top.
Pour the cooled mixture through the assembled system into a bowl.
Cover with a lid and refrigerate overnight (that is, in the dark) .
In the morning, take out the Marcarpone and place it in a suitable container.

Recipes with Mascarpone

Tiramisu with coffee liqueur

It will be useful for you:

Mascarpone – 500 g
Savoyardi cookies – 24 pcs.
Egg - 3 pcs.
Coffee liqueur - 2 tbsp.
Dark chocolate – 50 g
Cocoa powder - 3 tbsp.
Sweet powder - 1/2 tbsp.
Freshly brewed coffee – 150 ml

How to cook:

Separate the yolks from the whites.
Beat the whites until thick foam.
In a separate bowl, beat the yolks with sugar, add Mascarpone and stir until smooth.
Mix the whites evenly into the purchased cream.
Add cooled, but not cold, coffee prepared in advance and liqueur to taste.
Prepare cookies. Dip each cookie on one side horizontally for 1 second. Form the first layer of cookie dessert, the bottom part must be wet.
The second layer will be cream. Lay out exactly half.
Repeat for the next 2 layers.
Place the dessert overnight (that is, at night) in the refrigerator.
Before serving, garnish with grated chocolate and cocoa.

Penne with mushrooms and mascarpone

It will be useful for you:

Mushrooms – 350 g
Mascarpone – 250 g
Snow white wine – 45 g
Penne pasta – 350 g
Butter - 50 g
Garlic - 1 clove
Parmesan – 50 g
Leeks - 2 stalks
Zest of 1/2 lemon
Parsley, salt

How to cook:

Cook the pasta (10 minutes in boiling water). Drain in a colander.
Fry the leeks and chopped garlic for 3 minutes.
Fry sliced mushrooms for 5 minutes.
Add onion, garlic, Mascarpone, grated Parmesan, wine, lemon zest, salt and simmer for 2 minutes to the mushrooms in a frying pan.
Stir the sauce into the penne and serve sprinkled with parsley.

Mascarpone

Mascarpone is not a complete cheese, but rather a creamy cheese product. It has been made in northern Italy, in Lombardy, for 5 centuries. Translated from the local dialect, the word “mascarpia” means “cream”. In the beginning, Mascarpone was made from heavy cream skimmed from buffalo milk. Currently, Mascarpone is mainly made from pasteurized cow's milk. Buffalo milk is a very rare product, which is 100% used to create the equally famous Italian fresh cheese - Mozzarella. The Italian Ministry of Agriculture has recognized Mascarpone as a common Italian product, which means that the properties of this cheese are under control, and the country is proud of its unique product.

Mascarpone, along with Mozzarella, Ricotta and Feta, belongs to the group of new, paste-like or curd cheeses. According to European systematization, ordinary Russian cottage cheese can also be included here. They all have a delicate thickness and neutral taste, cook quickly and do not sit out. The freshest cheeses are not pressed or salted; they are valuable for their freshness and softness. The advantages of soft cheeses are overshadowed by only one drawback - they quickly spoil.

Unlike most cheeses, no enzymes are used in the production of Mascarpone, but only acids that ferment the cream. According to the classic recipe, hot, fresh cream with a fat content of 25% to 35% is fermented with tartaric acid or snow-white wine vinegar; modern development allows the introduction of lemon juice and even citric acid. Acid is needed for clotting (coagulation) of milk protein. The fermented cream is cooled and hung in a cold place in linen bags. In 12-18 hours, the whey drains, and a soft, warm, cream-colored mass with a sweet milky taste remains in the bags.

The absence of rennet makes Mascarpone more “ethical” than other cheeses. This is important for vegetable eaters who do not eat meat, but cannot give up dairy products.

Mascarpone is a very fatty and high-calorie cheese. In terms of dry matter, its fat content is about 75%, and its calorie content is about 450 kcal per 100 g. For comparison, the fat content of most hard cheeses varies between 40% and 55%. But Mascarpone cannot be called harmful: it is rich in saturated and monounsaturated fats, contains proteins, carbohydrates, potassium, phosphorus, vitamins (a group of low molecular weight organic compounds of relatively simple structure and diverse chemical nature) of group B and vitamin (a low molecular weight organic compound of relatively simple structure, necessary for of all living things) A. If you control yourself and don’t overeat, Mascarpone can completely fit into a balanced diet.

Mascarpone: everything you need to know

History of mascarpone

Development of mascarpone production

Varieties of mascarpone

How to select and store mascarpone

Nutritional characteristics of mascarpone

Mascarpone for children

Mascarpone in Italian cuisine

History of mascarpone

This wonderful cheese is often called confectionery cheese. But its creamy tenderness is appropriate not only in desserts, but also in a hundred other interesting dishes, cool and hot.

The homeland of this soft cream cheese, reminiscent of thick cream, is Lombardy, the northern region of Italy. Mascarpone arose not so long ago, in the middle of the 17th century. At first, mascarpone was made only from cream skimmed from dark buffalo milk. But now similar raw materials are used occasionally, because this cheese is unsurpassed from cow’s milk.

Experts still argue where the name “mascarpone” came from: some find in it similar roots with mascherpa, which means “whey”, others associate the name with the name of the special Lombardy ricotta mascarpia (the cheese recipes are indeed similar). There is a version that the word “mascarpone” is consonant with the Spanish expression mas que bueno, in other words, “more than excellent.” It’s hard to say where the “Spanish version” came from, but for ordinary Italian desserts, especially the wonderful tiramisu, you really can’t find a better base than this creamy cheese.

Development of mascarpone production

Mascarpone, like ricotta, belongs to the group of new spreadable cheeses with short aging. Well, the development of their production is very similar, except that the base of this cheese is cream, not milk. To taste the right mascarpone, there is no need to urgently go to Italy: the Unagrande and Pretto brands produce it in Russia using authentic technology. Fresh milk entering production is first subjected to a serious quality check, then goes through a separation process, which ultimately results in cream. They are normalized by fat content to the required values, after which lactic acid is added. After a certain time, a clot appears, which is separated from the whey, packaged and cooled. The important thing is that, unlike most cheeses, rennet, which is of animal origin, is not used in the production of mascarpone, which means that this cheese is suitable for vegetarian nutrition.

Varieties of mascarpone

Is there a need to create dozens of variants of this cheese? Most likely, no, because mascarpone is great on its own and is completely self-sufficient. Under the brands Pretto and Unagrande, mascarpone is made in packages of 250 g and 500 g. Under both names, you will find high-quality products made from fermented new cream without unnecessary additives. But because this cheese is mainly intended for making desserts, the company began to produce chocolate mascarpone, which additionally contains only natural grated cocoa. This cheese perfectly manifests itself in creams for various delicacies! You can also simply eat this mascarpone in its pure form and enjoy its creamy taste.

How to select and store mascarpone

If you want to buy traditional mascarpone, and not its light version, choose a cheese with a fat content of at least 80% (as is the case with Pretto and Unagrande cheeses). Do you see the smallest percentage? This means that the manufacturer did not use whole cream, but low-fat cream or a vegetable substitute. There are no other options, and it’s worth keeping this in mind.

Carefully study the composition of mascarpone on the packaging: the cheese should not contain any artificial additives. An honest manufacturer will certainly indicate the fat content of the cream and put it first in the list of ingredients. If such information is missing, one should doubt the reliability of a company that does not consider it necessary to inform the buyer about the properties of the product.

The packaging must be 100% airtight, because once opened, the tender cheese does not last more than 3 days even in the refrigerator. The appearance is also important: traditional cheese is snow-white (in the fattest versions a light cream color is allowed), moderately colored and 100% homogeneous, without exfoliated water or grains. The mixture of good mascarpone is similar to thick village sour cream. The taste of the cheese is neutral, bland or sweetish, with a catchy creamy aftertaste. If there is pronounced sourness, it is entirely possible that the production design was violated or the cheese was stored in the store under inappropriate conditions. Mascarpone should be stored at a temperature of +2 – +5 C.

Place the closed package of mascarpone in the refrigerator at home, closer to the freezer, and try to use it within a week. But you shouldn’t freeze mascarpone: this can cause it to separate and lose its own taste.

Nutritional characteristics of mascarpone

The main reason why almost everyone is afraid to eat mascarpone very often is its calorie content. For example, the energy value of Pretto and Unagrande mascarpone is 408 kilocalories per 100 grams of product, chocolate - 411 kilocalories.

But this cheese can bring real benefits to the body! 100 grams of Pretto and Unagrande mascarpone contain 40.8 g of fat, 3.5 g of protein and only 6.7 g of carbohydrates. The rate of consumption of mascarpone recommended by experts - 30-50 grams per person per day - is not at all dangerous for the heart and blood vessels, and does not threaten excess weight gain. But along with it you get a lot of important substances: 30 grams of mascarpone supplies the body with 10-15% of the daily value of calcium and phosphorus, which are best absorbed in the company of natural fats. In addition, together with mascarpone, the body receives vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) A, B, K and PP, which, as is clear, are also fat-soluble. Constant consumption of this cheese provokes the growth and restoration of bone tissue (the structure of tissues of living organisms is studied by the science of histology) , ligaments and muscles, reduces the risk of arthrosis and arthritis, and also regulates the functioning of the nervous and cardiovascular systems. Also, if you spread mascarpone on bread instead of butter, the calorie content of the sandwich will decrease by a third, and the taste will acquire new colors.

Mascarpone for children

The bulk of cheeses contain a lot of salt, and its excess is harmful to the child’s body. This cannot be said about mascarpone! Obviously, it would also be incorrect to discount its high fat content, therefore it is not recommended to introduce mascarpone into the diet of children under 3 years of age. Later, feel free to treat your baby to these products, starting, of course, with very small doses. Microelements and vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) , which mascarpone is rich in, are needed by a growing body. Therefore, the famous South American nutritionist Karen Collins recommends replacing classic butter and egg creams with mascarpone in children's sweets: the milk protein found in cheese is even easier to digest and brings more benefits.

At the age of 9–14, during the period of active growth and formation of all important body systems, the child especially needs proteins and calcium, but often refuses to eat milk porridge and cottage cheese. Mascarpone will also come to the rescue here: 2 tablespoons of cheese a day is enough to replace 150 grams of cottage cheese. In addition, desserts with mascarpone can be prepared with the least amount of sugar - cream cheese itself has a pleasant taste, which children usually like without any sweeteners.

Mascarpone in Italian cuisine

The most famous Italian dish, for which mascarpone is impossible to find a substitute for, is tiramisu. In addition, this cheese can be served as an independent dessert, accompanied by fruits, berries, honey, nuts, candied fruits or crispy chocolate cookies.

A separate confectionery genre includes mousses, soufflés and whipped creams. For example, Italian sformato is a cross between an airy casserole and a soufflé, where mascarpone is combined with ricotta, a drop of liqueur is added and sent to the oven. When whipped, this unique cheese does not fall off, does not separate, and holds its shape perfectly, which is why it shows its best side in creams and ice cream. Try, for example, to prepare zabaione (sabaion) - cream from whipped yolks, combine it with mascarpone, raisins and rum: the taste of such a dessert is simply impossible to convey in words!

But the use of mascarpone is not limited to sweets... With this cheese you can prepare a wonderful creamy sauce for pasta or lasagna (just combine the cheese with mushrooms, herbs and add a little Parmesan for taste) or mix a little cheese into the liver pate to make the mixture more tender. The curd and creamy taste of mascarpone successfully complements marinated salmon or fried shrimp. If you spread oven-dried bread with cheese, put some of the listed ingredients on top plus herbs, gherkins and tomatoes, you get bruschetta - a beautiful Italian appetizer in its simplicity.

Even sushi and rolls are prepared with mascarpone, for example, Philadelphia, combining cream cheese with crab meat. In almost all Russian dishes, mascarpone successfully replaces sour cream: you can put a spoonful of mascarpone in borscht, serve cheesecakes with it, bake cauliflower or any other vegetables and root vegetables under a cheese cap. Do you remember the old Russian desserts - prunes with sour cream or crispy rolls with cream? Cook them with mascarpone, and the beloved taste of youth will be revealed in a new way!