One of the most popular ingredients for food lovers. When we think of it, meat naturally comes to mind, but there is another speciality that has conquered the world. It's called mascarpone.
That particular mascarpone
Italian cottage cheese made from cream of bovine origin without pressing, unsalted, raw, fresh cheese. White, creamy, skinless. Usually not on its own, eaten for their taste, but with other additives, sweet or salty, with a penetrating taste. Mainly desserts raw materiala, the world-famous tiramisu made famous. Few people know that it is the base of sandwiches when mixed with blue noble mouldy soft cheese. Fewer still know that, although it tastes „neutral”, it is popular eaten on its own. Its origin is northern Italy, Lombardy, although this is a matter of some dispute, but it is generally acknowledged when mascarpone first appeared.
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In fact, by the end of the 16th century it was already living a life of its own, and started to be treated as a product. The skimmed milk was enriched with buttermilk and treated with tartaric acid. Few people know that the first substance called mascarpone was made from buffalo milk.
The facts are
Since tiramisu is a worldwide hit, mascarpone also benefits from this. Within the catering industry are used by preference, because when a guest sees it on the menu, they will certainly choose it. Strangely enough, even research and statistical data support the fact that the tiramisu is next to the desserts they lose much less weight. It was also found that the most popular confectionery is a hit dessert.
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The advantage of mascarpone
Fat content 50-55% of dry matter. Due to its soft consistency, it can only be marketed in plastic cups like sour cream or buttercreams. In the old days it was made from home-milking milk and it was very important that it was only made from winter milking. The main ingredients are cream and milk, although nowadays butter, milk powder and milk protein concentrate are added to the main ingredients. Of course, there are now EU rules on the additives that can be used. Mascarpone has a very smooth texture and is therefore easy to handle. There should be no lumps or lumps, not even granules. It is slightly milky and slightly sweet. It is usually described as cream cheese, but is more similar to buttercream or cream. It's a strange thing, mascarpone, because of its high fat content, it just melts in the mouth.
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What mascarpone can be used for
With a bit of exaggeration, you could say almost everything. Ok, of course you have to mention tiramisu, it's irresistible and heavenly. It's perfect for sweet and savoury dishes, so there are so many different ways to use it. Being from Lombardy, it is used in countless Italian sweets. For cakes, ice creams, pastries. But it also finds its place in salads, as it goes very well with vegetables. It is particularly appreciated for its ability to soften strong, pronounced or even prominent flavours, making the food more harmonious.
Perfect for fruit. Whether it's any seasonal fruit, mascarpone is the king of glass creams. In the summer season, fresh strawberries, raspberries and blackberries can be fantastic with it, but it's worth trying with cherries or strawberries. Needless to say, it's a must-have in chocolate desserts, a cocoa wonder, not to mention what it can throw at any ice cream!
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Mascarpone and savoury foods
Mascarpone is most commonly associated with desserts and sweet treats, but it can also be used as an ingredient in a variety of savoury dishes. We have already mentioned it in salads and vegetables, but very few people use it in meat or meat dishes, but it can be! It can also be a nice addition to pasta dishes, and given its Italian roots, that's not surprising. It's an excellent accompaniment to lasagne, macaroni and fried pasta, and a great companion to other hard cheeses. And if you're just in the mood for a casual dip with fresh bread and a little wine, feel free to mix it up with a little garlic, some parsley and you're good to go.
