There is no more suitable association for the gourmet cheese with the word "tenderness" than Mascarpone cheese. This gentle Italian conquered the hearts of many people around the world. And, if you have not had time to try it yet, then, after reading our article, you probably will not remain indifferent to it.
Story
Compared to ancient Italian cheeses, mascarpone is quite young. Although the exact date of his birth is unknown, there is an assumption that the cheese appeared in the late XVI - early XVII centuries. Although some scholars attribute it to an earlier appearance - the 12th century. The birthplace of mascarpone is Lombardia, a northern region of Italy with a rich agricultural heritage. It is believed that its formula was invented for the disposal of milk cream, rich in fat and protein, during the late autumn. This is a time of low temperatures most suitable for storing cheese.
Why does the mascarpone bear such a name? There are several suggestions:
- The first version says that one Spanish nobleman, having tasted cheese, exclaimed: “Mas que bueno!”, Which literally sounds like “more than good”. This expression gave the name mascarpone.
- According to the second hypothesis, recognized as the most probable, it is believed that the word "mascarpone" is derived from mascarpia, which in the dialect of the inhabitants of Lombardy means "ricotta". The technology for these cheeses is very close.
- A third assumption is that the original name of the mascarpone was “mascherpa” - a term for a dairy product made from whey obtained from strakkino cheeses.
- Journalist Gianni Brera claims that mascarpone was first cooked at Cascina Mascherpa, located between Milan (Milano) and Pavia, from where it got its name.
Interesting Facts
Napoleon, being in Lodi in 1796, tried the mascarpone and was so enthusiastic that he asked him to file several more times. And after returning to France, he wrote out cheese from Italy.
There is an assumption that the famous chef Francois Vatel in despair committed suicide due to the fact that they did not deliver the mascarpone to prepare the dessert that he wanted to cook for the royal table.
How do they do it? Production technology
Currently, mascarpone is produced in various regions of Italy. Unlike other cheeses, it is made not from milk, but from cream. To obtain them, milk is left alone at 10-12 degrees for the whole day. During this time, a little fermentation occurs.
Using centrifugation, cream is separated from milk and placed in stainless steel tanks. Then they are brought to a temperature of 90-95 degrees and acidified by adding citric or tartaric acid. As a result of this, protein folding occurs. When the coagulation process is complete, the clot is homogenized and sent to the packaging line. Before the advent of special devices, this stage was carried out manually. To drain the serum, the precipitate was transferred to a cool place on canvas for at least 24 hours.
Warm packaged mascarpone is transferred to the refrigerator room, where, gradually cooling, it acquires the necessary creamy consistency.
Usually, mascarpone is produced in plastic containers of different capacities. The most bought are considered volumes of 250 and 500 ml.
What to eat and how to cook
Mascarpone is a soft, milky-white cheese with a delicate texture. The taste is sweetish, buttery. Due to its characteristics, this product has proven itself in many recipes. It is used for both sweet and savory dishes.
Mascarpone goes well with anchovies, mustard and spicy spices. It contrasts remarkably with baked vegetables. A spoon of cheese can be replaced with sour cream to your favorite soup. Italian chefs use mascarpone to make pizza, omelettes and pasta sauces.
Cheese is consumed independently in combination with fruits, coffee or white bread. It makes creams for cakes and pies, puddings and mousses. The most famous of desserts, of course, is considered to be tiramisu. Among alcoholic drinks, any liquor is perfect for mascarpone.
But did you know that cooking mascarpone is so simple that many people make it at home on their own?
Mascarpone at home
To prepare about 300 ml of mascarpone, you will need:
- 450 ml of heavy cream (30%);
- 1 tablespoon of lemon juice (1/2 medium lemon);
- Pan;
- Digital Thermometer;
- Colander and gauze.
In a saucepan, heat the cream to 88 degrees. Add lemon juice and, stirring, do not remove the container from the heat for another 5 minutes. In this case, the temperature should not exceed 90 degrees. Stop heating and allow the mass to cool to room temperature (30-45 minutes).
Put cheesecloth in a colander, folded in several layers, and pour the contents of the pan. Place in the refrigerator for complete drainage for 8-12 hours. Transfer the resulting mascarpone into a plastic container, and you can use the serum for your favorite baking. Remember that you need to store Italian cheese for no more than a week.
Calorie content and benefits
The calorie content of 100 g of mascarpone is 455 kcal. It can fluctuate depending on the fat content of the cream used by the manufacturer. The nutritional value of cheese consists of the following components:
- Proteins 7.6 g;
- Fats 47 g;
- Carbohydrates 0.3 g.
As can be seen from the balance of the components, the caloric content of mascarpone is based mainly on fats. Therefore, they should not get involved in overweight people, hypertension and high cholesterol.
In order to burn the energy received from 100 g of cheese, an adult healthy person will need about 1 hour to go up and down the stairs with a full package of purchases or quickly run around the house for half an hour.
In 2 tablespoons of mascarpone contains about 40 mg of cholesterol, which is 13% of the daily norm. Therefore, in a healthy diet, the daily serving of cheese should not exceed 30 g.
Like other types of cheese mascarpone is a source of protein and calcium, although to a much lesser extent compared with hard varieties. A portion of the product (30g) provides about 4% of the daily intake of calcium, which plays an important role in the health of bones, muscles and in the transmission of nerve impulses.
Most cheeses contain a lot of salt, which increases the risk of heart disease and strokes. This cannot be said of mascarpone. In the daily portion, there is only 1% of the daily intake of sodium. A small amount of salt is necessary for the proper functioning of the nervous system.
The main vitamin present in cheese is Vitamin A. Its content in a portion of mascarpone is about 700 mcg (10% DN). It supports healthy eyes, improves skin, teeth and bones.
Tip: To get the most out of mascarpone, look for the lowest fat product!
Price in Italy and in Russia
Buying a mascarpone in Italy will not be difficult for you. Due to the widespread production of cheese, you can find it in any grocery store at a price of 4 to 8 Euros for 500 g.
At the moment, the Italian mascarpone in Russia is under sanctions, so you will have to be content with Russian or Belarusian products at a price of 360 to 500 rubles for 500 g.
This completes our acquaintance with the softest cheese in the world. Traveling to Italy to experience true Italian tenderness, isn't that a great idea? Live easy, love sweetly, travel in comfort and remember: "Patience and work will grind everything except mascarpone. There can be no softer cheese!"
