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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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| Click here to download the certificate |
| Milk
Type: |
Cow |
| Shelf
Life: |
60 days |
| Ingredients:
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Pasteurized cream,
milk solids, acidulant |
| Butterfat: |
50% |
| 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 |
| 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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