Definitions for "Mascarpone"
Related Terms:
Cream cheese, Mascarpone cheese, Sour cream, Buttermilk, Fontina, Ricotta cheese, Clabber, Paneer, Cottage cheese, Taleggio cheese, Queso fresco, Mozzarella, Yogurt, Monterey jack cheese, Tiramisu, Fromage, Asiago, Parmesan cheese, Fromage frais, Farmer cheese, Ricotta, Cheese, Feta cheese, Curd, Pecorino romano, Cheesecake, Gruyère cheese, Queso, Feta, Pecorino, Vacherin, Goat cheese, Chèvre, Bocconcini, Queso anejo, Asiago cheese, Queso blanco, Creamery, Roquefort, Chocolate bar, Creme fraiche, Gouda, Gorgonzola, Whey, Coconut milk, Clotted cream, Dairy products, Soy milk, Ganache, Caciocavallo
A soft and creamy Italian cheese.
A soft Italian cheese (similar to cream cheese). An important ingredient in Tiramisu.
Thick, creamy, soft Italian cheese used in savoury and sweet dishes.
A rich, sweet, double or triple fat, fresh cow's milk cheese. Milky-white in color and has the odor of milk and cream. Spreads easily and is similar in texture to stiff whipped cream. Used to make pastry fillings such as in Tiramisu or served simply topped with fresh fruit. In the United States mascarpone is from either Vermont or Wisconsin; in Italy it is from the Lombardy region. Use within a few days of purchase.
A soft unripened cheese that belongs to the cream cheese family. It comes from switzerland and italy and is a thick, rich, sweet and velvety, ivory-colored cheese produced from cow's milk that has the texture of clotted or sour cream. It delicate and mild flavor is great with fresh fruit and is probably best known for its use in tiramisu. Produced mainly in the fall and winter it is sold in plastic tubs and can be found in specialty food stores and in the deli section of some grocery stores.
very creamy, buttery, mild cheese
soft mild Italian cream cheese
A rich delicately flavored triple cream-cheese. Its unique sweetness makes it ideal for desserts. Mascarpone is an essential ingredient of Tiramisú and can be churned into a rich velvety ice cream.
A rich, silky Italian cream cheese made with 60% to 75% milk fat. The mild, buttery flavor works well in desserts (such as the coffee-flavored tiramisu), or as a filling for ravioli.
fresh, soft cow’s milk cheese with the consistency of butter but with slightly less butterfat.
Mascarpone is thought of as cheese, but it is actually pasteurized cow's cream that is fresh tasting and spreadable. It is used in Italian desserts, like Tiramisu, but it is also excellent as a topping for green salads and fruit salads.
Ultra-rich, soft cheese known best for its role in tiramisu.
Made from the cream of curdled cow's milk, this delicately flavoured triple cream cheese is too rich to be eaten on its own, but can be used in the same way as whipped or clotted cream and has a similar texture. Its unique sweetness makes it ideal for desserts. It is an essential ingredient of Tiramisu and can be churned into a rich velvety ice cream.
A rich triple cream, fresh cheese from Italy with a texture resembling that of solidified whipped cream.
Mascarpone is a triple-creme cheese made from crème fraîche, fresh double cream by fermentation with rennet. Sometimes buttermilk is added as well, depending on the brand. After fermentation, whey is removed without pressing or aging.