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Mascarpone - cow's milk soft cheese - 8.8 oz/250 gr, Italy. The name of this cheese apparently derives from mascarpa, a by-product extracted from the whey left over from making Stracchino. A more colorful entomology of the name's origin is the Spanish expression "mas que bueno" ("more than good"). Compliments: This spreadable cheese goes well as a topping for fruit. Percentage of Fat: More Than 70% of Fat. Great for a Mascarpone cheese gift.
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Mascarpone - Belgioioso - 500 gr
This naturally sweet, yet surprisingly light, soft cheese is made from the freshest pasteurized cream. The ultimate dessert cheese, it compliments chocolates, coffee, fruits, liqueurs and is used to make tiramisu. Excellent on pasta, or as a delicious spread (with just half the calories of butter). Kosher approved.
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The imported-style and quality of this cream cheese blew our tasters away. They described it as your typical bar of cream cheese, but just a little bit softer, with the slightest but most delicious honey-nut taste to it that wowed them. Use as a spread, or even better, make a wonderfully smooth Tiramisu dessert. Crafted in Vermont using fresh cream from nearby New England farms, Lombardi's Italian Classics Mascarpone is also Kof-K Kosher Certified.
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Mascarpone - 8 oz
This Italian cream cheese is a native of the Lombardy region of Italy, which is also home to the fashion center of Milan and the town of Gorgonzola, or "blue cheese city", as we like to call it. The best-known use of this ultra-rich dairy product is in tiramisu, which means "pick me up" and is a delicate dessert made with mascarpone, liqueur and ladyfingers. It is also delicious straight; topped with fresh berries; or in a savory spread when mixed with anchovies, mustard, and herbs. The distinction...
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Mascarpone is to cream cheese what Porches are to cars: smooth, sleek, luxurious and a thrill to experience. It is the foundation to the classic Italian dessert Tiramisu, creating that smoothness in flavor and delicacy in texture. Also pairs well with fresh fruits with some tartness to them - such as berries.
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This naturally sweet, yet surprisingly light, soft cheese is made from the freshest pasteurized cream. The ultimate dessert cheese, it compliments chocolates, coffee, fruits, liqueurs and is used to make tiramisu. Excellent on pasta, or as a delicious spread (with just half the calories of butter.)
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Italian Cheese Mascarpone 17.6 oz
Mascarpone - cow's milk soft cheese - 17.6 oz/500 gr, Italy.
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In a large saucepan or stockpot bring salted water to a rolling boil. Add Nuovo pasta, then stir immediately to avoid pasta sticking to the bottom of the pot (which causes breakage). Cook for 6-8 minutes.
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Crafted from fresh, sweet cream, Crave Brothers Farmstead Classics Mascarpone is a velvety soft cheese often used in desserts. The Crave Brothers handcraft Mascarpone on their dairy farm using the freshest sweet cream. Spread mascarpone on wafer cookies or ginger snaps, layer it with berries and fruits, or mix it with whipped cream for a fruit dip. Tiramisu is a classic recipe application. Crave Brothers' Mascarpone recently placed second at the American Cheese Society and the World Cheese Awards.
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Not long ago, the word mascarpone would draw quizzical looks. Nowadays, the distinctly Italian-sounding name is the only thing obscure about this velvety, rich cream cheese. One story suggests that a visiting Spanish dignitary in the 16th-century tasted fresh mascarpone in Italy and proclaimed it �mas que bueno� - better than good! In the early 1990's, as U.S. chefs discovered the dessert phenomenon tiramisu, its chief ingredient - mascarpone - began to grow in popularity.<p></P> It was only a matter...
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Mascarpone
This Italian cream cheese is a native of the Lombardy region of Italy. It is an extremely smooth, slightly sweet fresh whose best-known use is in tiramisus.
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A savory handmade tart shell is filled with a unique blend of mascarpone cheese, bleu cheese & red onion.
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Mascarpone
A triple-cream made from crème fraîche, denatured with tartaric acid. After denaturation , whey is removed without pressing or aging. Mascarpone is milky-white in color and is easily spread. When fresh, it smells like milk and cream. It is a main ingredient of tiramasu.
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Mascarpone from Vermont
Vermont Mascarpone has garnered accolades for its fresh, rich cream flavor and smooth, thick texture - essential for Tiramisu and other dessert creations. All natural, made with Vermont rBST free cream. It won First Place at the 2006 American Cheese Society. This wonderful product has a fresh cream flavor, is luxurious, smooth, and has a thick texture. It adds richness and flavor to any dish; it is seen by many French chefs as an essential ingredient used by French chefs and let's not forget that...
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Close your eyes and think Tiramisu-yummmmm! All you need is a little cream to produce your own Mascarpone. This is much like clotted cream in appearance, thick and rich with a sweet delicate flavor. You will love how easy it is! This kit makes up to 30 pounds of cheese. CONTENTS: Dairy Thermometer w/case (E3N), 1yd. Re-usable Butter Muslin (U2N), Tartaric Acid 4oz. (C19), Creme Fraiche DS Culture (C33), Recipe Booklet USAGE: Use to make delectable mascarpone in the comfort of your own kitchen...
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Mascarpone
The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires February 2010.
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This Italian cream cheese is a native of the Lombardy region of Italy, which is also home to the fashion center of Milan and the town of Gorgonzola, or "blue cheese city", as we like to call it. The best-known use of this ultra-rich dairy product is in tiramisu, which means "pick me up" and is a delicate dessert made with mascarpone, liqueur and ladyfingers. It is also delicious straight; topped with fresh berries; or in a savory spread when mixed with anchovies, mustard, and herbs. The distinction...
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Mascarpone - cow's milk soft cheese - 8.8 oz/250 gr, Italy. The name of this cheese apparently derives from mascarpa, a by-product extracted from the whey left over from making Stracchino. A more colorful entomology of the name's origin is the Spanish expression "mas que bueno" ("more than good"). Compliments: This spreadable cheese goes well as a topping for fruit. Percentage of Fat: More Than 70% of Fat. Great for a Mascarpone cheese gift.
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Vermont Butter & Cheese Mascarpone has garnered accolades for its fresh, rich creamy flavor and smooth, thick texture.
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Mascarpone is to cream cheese what Porches are to cars: smooth, sleek, luxurious and a thrill to experience. It is the foundation to the classic Italian dessert Tiramisu, creating that smoothness in flavor and delicacy in texture. Also pairs well with fresh fruits with some tartness to them - such as berries.
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(US)
