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Cheese, Mascarpone
Mascarpone originated in the Lombardy region of Italy and was made during the fall and winter months and used strictly as a dessert cheese.
With its rich, buttery, slightly sweet flavor and smooth, thick, creamy texture, mascarpone contains 70 percent milkfat, which makes it a triple crème.
Because cheese is essentially milk that is condensed it is important to choose mascarpone cheese made from organic milk, free from hormones.
The Benefits
- Special diets: Diabetic, Gluten-Free Diet, Grain-Free Diet, Low Acid Diet, Low Carb Diet, Low FODMAP Diet, Low Histamine Diet, Low Oxalate Diet, Low Starch Diet, PCOS Diet, Pescetarian Diet, Primal Diet, Vegetarian Diet
- Excellent Source of:
- Good Source of:
- Preferences: No Corn, No Yeast, No Peanuts, No Pseudograins, No Coconut, No Citrus, No Nightshade, No Legumes, No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Poultry, No Grains, Low Carbohydrate, Low Cholesterol, Low Sodium, Low Sugars
Related Foods
Selecting and Storing
Choose organic mascarpone and keep refrigerated. Mascarpone pairs well with berries, fresh figs, and wheat crackers; for wines pair with dry sparkling wines or champagne.
