THE DELIGHTS OF mascarpone

Born of the Renaissance era in Northern Italy, mascarpone is a wonderfully versatile cheese celebrated as a national treasure by the Italians. Today its praise is sung by chefs and foodies in all corners of the globe, such are the delights of the irresistibly smooth and rich quality that mascarpone brings to sweet and savoury dishes alike.

- Lolita Walters

Mascarpone (correctly pronounced mahs-car-POH-nay) is perhaps best known as an essential ingredient in the Italian dessert tiramisu, its sensory pleasures due to its naturally high percentage of saturated fat, which lends a distinctly satisfying texture and subtle flavour to recipes. This soft and creamy cow’s milk cheese is steeped in Italian food tradition, making it a cultural and time-honoured delicacy to explore with gusto in your own kitchen.

History of the cheese Mascarpone originated in the region of Lombardy, south of Milan, in the northern part of Italy during the late 16th to early 17th century. It is believed that during this period, dairymen in the area (which boasts a rich dairy and agricultural heritage) became famous for making and selling fresh cheese made from cream, and it became known as mascarpone. The name mascarpone is popularly thought to derive from mascarpia, a word in the local dialect for ricotta. While both are similarly soft forms of cheese, mascarpone is made from cream, unlike ricotta, which is made from whey.

Considered a speciality in Lombardy to this day, mascarpone is a staple in many local dishes. Since its inception, mascarpone has made its mark as an internationally adored ingredient in a wide variety of dishes. Protecting Lombardy’s crown jewel of the cheese kind, the Italian government has ensured it remains distinctly so by giving mascarpone P.A.T (Prodotto agroalimentare tradizionale) certification. This translates to “traditional regional food product” and ensures no other city, state or country can lay claim to its origin.