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Old 03-19-2006, 05:34 PM   #1
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Mascarpone 101, please?

Alright, I see all these wonderful recipes all over the place, including here, with mascarpone as an ingredient. I was under the impression it was a cream type ingredient with a texture similar to whipped cream. Now I've found mascarpone cheese as an ingredient, and got confused.

Can any of your esteemed Alton Brown wannabes help?

Okay, maybe y'all don't want to ebe Alton Brown, but your knowledge and sharing thereof is appreciated!

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Old 03-19-2006, 05:42 PM   #2
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Check out this first link for a description-
It's about the consistency of cream cheese.
http://www.cheese.com/Description.asp?Name=mascarpone
And check out this link for white russian tiramisu
White Russian Tiramisu
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Old 03-19-2006, 06:51 PM   #3
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So, I should be able to go to my grocer and find it in the dairy section, yes?
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Old 03-19-2006, 06:53 PM   #4
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You should be able to find it in the grocery store with all the other cheeses.
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Old 03-19-2006, 06:55 PM   #5
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Okay, so any recipe that says mascarpone is referring to mascarpone cheese, the only kind of mascarpone? I've seen recipes say both mascarpone, and mascarpone cheese. If I understand correctly, they are one in the same.
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Old 03-19-2006, 06:57 PM   #6
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Yep one in the same. It is like saying cheddar instead of cheddar cheese or mozzarella instead of mozzarella cheese.
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Old 03-19-2006, 07:20 PM   #7
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There's some good info here:

http://www.heavenlytiramisu.com/mascarpo.htm

I think of it as Italian cream cheese. You can use it in dips, and on and on.
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Old 03-19-2006, 07:59 PM   #8
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Eat from the tub with a bloody spoon!

Seriously, mascarpone is utterly delicious in both sweet and savoury dishes.

Mascarpone, basil, strawberries, balsamic vinegar and cracked black pepper. Do it.
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Old 03-20-2006, 09:41 AM   #9
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Quote:
Originally Posted by Haggis
Eat from the tub with a bloody spoon!

Seriously, mascarpone is utterly delicious in both sweet and savoury dishes.

Mascarpone, basil, strawberries, balsamic vinegar and cracked black pepper. Do it.
I confirm, absolutely....
It's a cheese, with a cream consistance, rather sweet. It can be used in cakes and as complement in sauces or wild game dishes. Very, very good simply on bread, with some sugar over.
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Old 03-20-2006, 02:57 PM   #10
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Marscapone rocks! I love using it in a four cheese risotto (Risotto al Quattro Formaggi). My four cheeses of choice after playing around with it a lot:

Parmesano-Reggiano
Marscapone
Fontina
Boschetto al Tartufo
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