Mascarpone 101: What it is, how its made and how to use it

Mascarpone is best known as the rich, creamy ingredient that gives tiramisu its signature texture, but there’s much more to this Italian favourite than dessert. With its high fat content, subtle sweetness and luxuriously smooth texture, mascarpone can add richness to everything from cheesecakes and waffles to risottos and savoury sauces.

But what exactly is mascarpone, how is it different from cream cheese, and what can you use if you don’t have any on hand? Here’s everything you need to know about this versatile Italian ingredient.

Where does mascarpone come from?

Mascarpone comes from the Italian region of Lombardy – believed to have originated in the late 16th or early 17th century. Lombardy is also famous for the creation of gorgonzola and taleggio.

While gorgonzola and taleggio are in fact savoury cheeses, mascarpone is a bit up in the air. Mascarpone is made from cream and an acid that is heated and strained. The acid and heat help form curds and whey, which is strained to remove the whey slowly. What’s left is a thick, creamy, slightly sweet, spreadable cultured cream that’s perfect for both sweet and savoury dishes.

While we have come to know traditional cheeses to be made from milk and rennet, the Italians still consider mascarpone a part of the cheese group, and that’s why some call it ‘mascarpone cheese’.

Mascarpone versus cream cheese

So how does mascarpone differ from cream cheese? It’s all about the fat content. Cream cheese contains about 30% fat, while mascarpone contains around 70 to 75% fat. And as a result, cream cheese is lighter in flavour and texture, whereas mascarpone is thicker, creamier and richer in flavour and texture.

Substitutes for mascarpone

Because of its specific taste, texture and fat content, there aren’t any direct substitutes for mascarpone. However, if you’re in a pinch and after something that can bring a similar creaminess, then cremé fraîche or a high-quality, fine-curd ricotta could do the trick. And in some cases, cream cheese will also make for a good swap, but remember that the texture won’t be as smooth or rich, and might also result in a tangier flavour.