Mascarpone cheese originated in the northern Italian region of Lombardy, which is famous for its dairy and agricultural tradition.
Its history dates back to the 16th century, when a farmer achieved fame by selling fresh and smooth cottage cheese known today as mascarpone to the local population.
The Italians were so delighted with the invention that the government awarded the product the P.A.T. (Prodotto Agroalimentare Tradizionale) label, a local traditional food product label, so that no country or region would question the Lombard origin of the cheese.
It has been produced for centuries primarily in Lodi, Abbiategrasso, Lecco and Como. Mascarpone cheese is a cottage cheese, but it does not resemble lumpy white cheese.
Mascarpone cheese has a light, buttery color. It is made from cream, and its smooth and thick consistency evokes associations with whipped cream. Its color and ease of spreading on bread have caused some to call it, perhaps somewhat depreciatively, "Italian processed cheese".
Mascarpone cheese is originally made from cow's milk, and its fat content may alarm those who care about their figure, because it is as much as 75%, which is slightly less than butter.
Its taste is mild and delicate, which is why it is suitable for many dishes - it is a great base for sauces and an excellent carrier for more expressive flavours.
We will find the most applications for mascarpone cheese in Lombardy, of course, which is proud of its product and finds a place for it in many dishes: sweet, savoury and salty.
Due to its high fat content, mascarpone is often advertised as a product replacing butter, because although it is just as fatty, it is less caloric. In the minds of the average consumer, it is primarily associated with the popular Italian dessert tiramisu.
However, in the Italian region of Friuli, for example, the favourite way to use the cheese is to blend it with anchovies, mustard and spices. The result of these preparations is a silky, spicy sauce.
This Italian fresh cheese is relatively easy to make, which is why many people try to make it at home. Basically, only two ingredients are needed: cream and acid (may be citric or vinegar).
The cheese is made by heating the cream - first alone, and then, while constantly stirring, with acid. When the mass thickens, it should be strained, e.g. through a cotton cloth, and then cooled in the refrigerator for several hours.
All these activities seem simple, but they leave a lot of room for trial and error, because it is not often possible to obtain a perfectly silky mass.
In the past, mascarpone cheese was made only in autumn and winter, so that low temperatures would keep it fresh. It was sold in small portions in small, air-permeable bags.
Today, of course, it is produced all year round, and store shelves are full of mascarpone cheese produced by many different brands.
Two tablespoons of mascarpone cheese contain about 120 kcal, of which over 90% come from fat. Two thirds of the fats contained in the cheese are saturated fats, which can raise cholesterol, lead to atherosclerosis and increase the risk of heart disease.
To avoid such threats, make sure that the amount of calories we take in from saturated fats during the day does not exceed 10% of the daily calorie balance.
Fortunately, mascarpone cheese is also full of good cholesterol, which helps maintain the body's hormonal balance and improves the functioning of cells.
Because it is mainly made of cream, it carries all the nutritional values that we obtain from dairy products, primarily calcium and vitamin A.
Mascarpone cheese also provides a moderate amount of sodium, which, although harmful in excess, contributes to the proper functioning of the heart and maintains blood pressure at an appropriate level.
Mascarpone cheese used in moderation will certainly not harm you, it is not worth introducing it into your daily diet. Its greatest strength and the reason for its great reputation are its taste and consistency.
People struggling with overweight or obesity should eliminate it completely. However, everyone whose body weight is within the norm can allow themselves this delicious sin from time to time.
Mascarpone is a fatty cheese. About 80% of its composition is fat, which is why the product should be consumed in reasonable amounts. Saturated fatty acids are deposited in the body, can lead to obesity and diseases associated with too high cholesterol levels.
As in all cheeses made from cream and milk, calcium is also present in mascarpone. This ingredient performs building functions in bones, teeth and blood vessels, hair and nails. Its role is also to activate many enzymes in the blood clotting process, regulate the nervous system.
It also participates in the regulation of hormones and is essential for the proper functioning of muscles.
In addition to calcium (as mentioned above), mascarpone cheese also contains vitamin A, which supports the immune system, is needed for good vision and healthy skin.
Vitamin B12 present in the product is responsible for metabolic processes, the production of red blood cells and nucleic acids, and supports the synthesis of neurotransmitters, including serotonin.
However, people who are struggling with overweight or cardiovascular diseases should give up desserts with mascarpone.
Are you looking for a unique dessert that will delight your guests? We have a recipe for a "Night in Paris" cake for you - an extremely impressive and at the same time very easy cake.
Although it does not require baking, it will be a real feast for the palate, which will take you straight to the romantic streets of the capital of France.
Melt the butter and let cool.
Grind the biscuits in a food processor. Add the butter and pulse again, creating a mass resembling wet sand.
Line two 30x40 cm baking tins with baking paper. Cover one base with half of the mixture, and the other base with the other half. Place them in the fridge.
Soak the gelatin in hot water until it swells.
Heat the cream in a pot with the vanilla pod. Add the gelatin and mix until combined. Leave to cool.
In a separate bowl, mix the sugar with the mascarpone. Add the cream and place the whole in the fridge until it sets. This will take at least a few hours.
Dissolve the jelly in hot, but not boiling, water. Leave to cool completely, until it starts to set slightly.
De-stalk the strawberries and cut into halves or quarters.
Assemble the cake. Spread about ¾ of the already set cream on one of the cake layers. Place pieces of fruit on it and pour the jelly over them. Place the whole in the fridge until it sets.
Then spread the remaining cream. Remove the second cake layer from the tin carefully, using baking paper to help. Gently turn it over so that the paper is facing up and place it on top of the cake.
Remove the paper by gently pulling it parallel to the base. Place the whole thing in the fridge.
Prepare the glaze. Heat the cream in a pot to about 50 degrees Celsius. Add the crushed chocolate and leave for a minute.
Mix the mixture until smooth and leave to cool.
Pour the slightly thickening mixture over the top of the cake. Leave for a few minutes, then sprinkle with coconut flakes.
Place the Night in Paris cake in the fridge until completely set.
Homemade tiramisu is a delicious dessert that tastes especially great on summer days.
Beat the egg yolks until creamy. Slowly add the mascarpone cheese.
Beat the egg whites with powdered sugar until stiff, combine with the cheese mass using a wooden spoon.
Soak the ladyfingers in coffee and place on the bottom of cups or a flat baking dish.
Grate the dark chocolate over them.
Spread half of the cream and cover with another layer of ladyfingers soaked in coffee.
Spread the other half of the cream, sprinkle with chocolate and place in the fridge.
