Mascarpone or mascherpone is one of the happy inventions of the peasant imagination, a wonderful way to use up surplus cream throughout the year. It has even been said that the name mascarpone comes from the Spanish mas que bueno, "more than good," the exclamation of a high-ranking official of the Court of Madrid who had come to Lombardy when it was under Spanish domination, upon tasting this creamy cheese.
In Italy it is usually sold in a cheesecloth bag.
made from buffalo milk
however there is also a mascarpone on the market made with cow's milk
the best is made in the springtime when its flavour reflects the thousand different aromas of the reawakening pastures
the technique is simple: cream is heated to 100° and lemon juice or white vinegar is added. Once it has curdled, the curds are placed in cheesecloth and refrigerated for a day or two to drain. The cheese is then put into pots.
mash a spoonful of mascarpone with
- 1 tbsp. sugar
- 1 tbsp. eau-de-vie
Mascarpone with basil
- 1 part mascarpone
- 1 part goat's cheese
- 1 tsp. basil
- A drizzle of olive oil
- Salt and pepper
Photo: Grifolatte, Italie
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