Hailing from the Lombardy region of Italy just southwest of Milan, the Mascarpone story begins. While we got plenty of positives from Italy during the Renaissance, this fresh, cream cheese offering may be one of the best thing that came out of the turn from 16th to 17th century. Unlike many of the other cheeses you’ll find in our refrigerators, Mascarpone is a pasteurized milk and cream cheese that is coagulated from the use of an acidic substances (in this case we use citric acid, but historically lemon juice and vinegar have been used). After the curdling, the whey is removed without pressing or aging resulting in a thick crème fraîche-like cheese with a fat content upwards of 60%+. The final product is that of a smooth, thickened cream not far from the texture of whipped butter. This light texture continues with a mildly flavored, milky flavored cheese that is so mellow in flavor it can lend itself to both sweet and savory dishes. Mascarpone is used in tons of northern Italian dishes and desserts because the original flavor goes well with anything from mustard and spices to sweet cocoa and coffee. Grab a tub today and take your culinary travels to Italy with a Mascarpone recipe!