Mascarpone
An Italian cream cheese from Lombardy, made by curdling cream with acid. It is ivory, dense, and buttery with a very mild, sweet flavor.
| Category | Yogurt & Cultured |
|---|---|
| Maker / Origin | Lombardy, Italy |
| Storage | Keep sealed in its tub in the fridge. It picks up odors readily, so keep it away from strong foods. |
| Shelf life | About 1 to 2 weeks; check the date on the tub. Use within a few days of opening for best quality. |
| Best uses | Tiramisu, cheesecakes, frosting, pasta sauces, and spooned over fruit. |
| Substitutes | Cream cheese blended with heavy cream, or crème fraîche for a tangier result. |
| Pairings | Espresso, cocoa, berries, figs, and ladyfingers. |
| Last checked | October 18, 2026 |
About it
Mascarpone is not fermented; it is cream coagulated with citric or tartaric acid and drained, closer to a set cream than a cheese. Its butterfat runs around 44 percent, which is why it melts into sauces like a solid cream.
Storing it
Mascarpone does not freeze well; it separates. If it looks oily, it has gotten warm; chill it and stir gently.
Using it
Fold mascarpone into tiramisu cream and cheesecake batters, or stir a spoonful into hot pasta and risotto at the end for richness.
Swaps & pairings
Cream cheese beaten with a few spoonfuls of cream approximates it in tiramisu. Crème fraîche swaps in where a slight tang is welcome.
More from this maker: Lombardy, Italy