Here’s a little definition of what mascarpone is (from Wikipedia).
“Mascarpone is an Italian cheese made from cream, coagulated thanks to the addition of citric acid or acetic acid.”
A little background, we have been ordering our milk (raw milk) from Bright Cow (I think it’s been a year now) and they are now testing the market on cheeses. We were fortunate enough to be able to get a test sample of mascarpone for review
disclaimer: We aren’t super foodies/chefs so we can’t give some super duper detailed review. Just only whatever we’ve tried on our own.
Tasting the mascarpone on its own, it’s got a hint of cheeseness, but mostly very creamy. The boys found it a bit bland, but we agreed it’s meant to be accompanied by something.. it’s more a “flavour carrier” as my boys would say. (too much FoodTV). It is creamy, thick, so we liked the texture very much and the fact that it’s not sweetened, as some commercial brands are.
We didn’t use it for baking etc, but here are some of the things we did try.
the container that arrived
a closer look at the mascarpone.
Mascarpone spread on croissants, with sliced cherry tomatoes, the other with jam. Very nice! This was a favourite idea for the boys.
We made a tomato and mascarpone omelette instead of using milk (due to the creaminess). the boys enjoyed it. We wanted to try a burger with a bit of mascarpone inside but the boys finished it before I could get the meat from the market LOL
Pancakes with mango (fresh) and mascarpone. It was DELICIOUS. with a hint of cheese and cream, it was really nice with fresh fruit. And it didnt feel as heavy and rich as you would think.
All in all, a very delicious first taste of raw milk mascarpone!