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Article: The Main Ingredient: Cream dream; Accept no substitute for mascarpone cheese
- Article from:
- Sunday Gazette-Mail
- Article date:
- August 10, 2003
- Author:
CopyrightCopyright 2003 Sunday Gazette-Mail. Provided by ProQuest LLC. (Hide copyright information)
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robbyers@wvgazette.com
tara@wvgazette.com
IMAGINE fresh cream - but not liquid or frothy-whipped. Dense,
like butter. That's mascarpone.
This most seductive of cheeses doesn't taste much like a cheese.
It tastes only of sweet, smooth cream, with no curdled texture (like
ricotta) or pungent taste (like cream cheese). That's why there's
really no substitute for mascarpone in that famous Italian dessert,
tiramisu.
Mascarpone was born in Italy's Lombardy region. You can buy it
imported from there, or from Wisconsin. Both kinds are good.
Mascarpone is a double- or triple-cream cheese, meaning that cream
is added to pump its milk fat up to 60 percent or 75 percent. The
cream is heated, then acid ...