OK. I want to start by saying that the world needs a mascarpone revolution; not just in using the delectable cheese in our kitchens more regularly, but pronouncing the word correctly on a day to day basis.
I was in the grocery just last week trying to purchase some mascarpone to make my mother-in-law a birthday tiramisu. I had to stop and ask a grocery clerk where I could find it, it was nowhere to been seen in the cheese display. I asked the young lady where the mascarpone cheese could be located. She said, “MaRscapone cheese?” To which I replied, “MaScarpone cheese.” “MaRscapone?” “No, MaScarpone!!!” We finally worked out our differences and she directed me to the sorely mispronounced cheese.
So, I hope you’re on board with my mascarpone revolution. T-shirts for this culinary uprising are in the developmental stages, so please email me with your order.
Mascarpone cheese originated in the Lombardy region of Italy in the 16th century and was strictly used as a dessert cheese. It contains 70% milk fat which makes it a triple cream cheese with a sweet, rich and somewhat buttery taste. Chocolate, berries, coffee & liqueurs all compliment mascarpone.
Watch out for the upcoming Tiramisu meets the Genoise Cake recipe blog.
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