Mascarpone is a mild, creamy double-cream cheese with a fat content of 80% i. Tr. It is made from cream that has been thickened with citric , tartaric or acetic acid . Mascarpone is used, among other things, as an ingredient for desserts (e.g. tiramisu ) and cake fillings.
Mascarpone perishes relatively quickly, which is why it used to be mainly made in winter. Since it easily absorbs foreign smells, it should be kept tightly closed.
Name and origin
In order to avoid conflicts due to the supposedly protected name mascarpone, mascarpone produced in Germany was marketed as "Italian-style cream cheese" and was marketed as a local product in Austria as mascarino or is also called "tiramisu cheese" there. A low-fat version of mascarino is marked with the addition of light .
To make cream, it is heated to a temperature of 90 ° C and thickened by adding citric , tartaric or acetic acid . The fracture is straining the whey separated. The mascarpone mass is usually homogenized before filling .
A special, mildly creamy form of Gorgonzola cheese is sold as a cake with alternating layers of Gorgonzola and mascarpone, one of the trade names for this is Torta San Gaudenzio .
- Mascarpone. In: cibo360.it. Retrieved December 15, 2015 .
Milk, Dairy Products & Cheese from Austria AMA Marketing ( Memento of the original from August 12, 2011 in the Internet Archive ) Info: The archive link was automatically inserted and not yet checked. Please check the original and archive link according to the instructions and then remove this notice. (PDF; 3.1 MB) Schärdinger dairy .
- "Goods, food and luxury goods", p. 84; Author: Anderle, Schwarz; Publisher: "Bohrmann Fachbuch".
- Mascarpone, Mascherpone. In: Lebensmittellexikon.de. Retrieved December 15, 2015 .