Mascarpone – All You Need to Know | Instacart Guide to Fresh Produce

What is mascarpone?

Mascarpone is a white, thick, and creamy Italian cheese. Because it’s so rich in fat, it’s classified as double- or triple-cream cheese. Thus, you can expect a soft, buttery cheese that is easy to spread.

Although it may look like American cream cheese, mascarpone is unique. It doesn’t have that tangy flavor you find in Philadelphia cream cheese, for example. Instead, it tastes slightly sweet and acidic at the same time. Plus, since mascarpone is much fattier than American cream cheese, it melts in your mouth as soon as you bite into it.

Mascarpone is used in tiramisu and other creamy Italian desserts, but it’s a lot more versatile than that. It can add richness to many decadent savory foods, such as risotto and summery heirloom tomato tarts. You can even use it as a spread, as you would cream cheese, on a toasted bagel for a breakfast treat or snack.

Where did mascarpone originate from?

Mascarpone originated in Lombardy, a northern region of Italy also known for making delicious risotto and ossobuco, during the Renaissance. Cheesemakers sold this dairy novelty as fresh cheese curds, and they were an instant hit.

Today, mascarpone is still popular, and not just in Italy. You’ll find it in menus all over the world, having made its way into dozens of savory dishes and baked goods from different cuisines.

What is the nutritional value of mascarpone?

1Tbsp of mascarpone (or 28g) has:

• 120 calories
• 12g of fat
• 9g of saturated fat
• 1g of carbohydrates
• 1g of protein
• 35mg of cholesterol
• 15mg of sodium

Most of the calories in mascarpone come from fat, which is why this cheese is so buttery and silky smooth.

How is mascarpone made?

Mascarpone is a simple cheese to make. You could even make it at home in under a day if you have all the ingredients. The process is relatively simple and hasn’t changed much since the 16th century.

1. First, heavy cream is poured into a large vat, where it’s slowly heated until it reaches 185-190ºF. Then, the heat is lowered so the cream can stay at that temperature for a few minutes.
2. Next, the heat is turned off, and an acid is added to the hot, heavy cream. Traditionally, lemon juice was the acid of choice, but today, cheesemakers use citric acid or tartaric acid for more consistent results. The cream starts curdling right away.
3. Once the curdled cream reaches room temperature, the mixture is poured into a large bowl lined with cheesecloth. It rests there for up to 12 hours in a cool environment. During this process, the whey gently separates from the cheese curds.
4. Finally, the solid chunks of cheese are mixed, packaged as mascarpone, and sold.

What should I look for when buying mascarpone?

Mascarpone is really easy to choose.

If you want a more traditional and classic cheese, choose an imported Italian mascarpone. It will say on the label that it was made in Italy, typically in the Lombardy region. Do keep in mind that this variety tends to be more expensive. If you’re on a tighter budget or just don’t have as many options to choose from, you can’t go wrong with an American-made mascarpone. It will still taste rich, creamy, and lightly sweet and is much more affordable.

Additionally, remember that mascarpone is a perishable food item. Thus, it’s wise to choose a container that has just enough for you to use it all up before it starts going bad.

If you are looking to have your groceries delivered, you can easily shop for mascarpone via Instacart. After adding a product to your cart, use the “Instructions” option to notify your Instacart shopper about any preferences or specific directions on how to choose the best products. Shop for mascarpone.

Grab it now on Instacart:

Mauro & Gianni Mascarpone Cheese (8 oz)

BelGioioso Mascarpone (5 lb)

BelGioioso Fresh Mascarpone Cheese, Cup (16 oz)

Vermont Creamery Creme Fraiche (8 oz)

Vermont Creamery Italian Style Cream Cheese Mascarpone (8 oz)

How to store mascarpone

Mascarpone must be kept in the fridge at all times, even if you haven’t opened the package yet. Unlike aged, hard cheeses, mascarpone is not shelf-stable.

Alternatively, you can freeze mascarpone. Place it in an air-tight container and leave it in the freezer for up to 4 months. Then, when you need to use it, leave it to thaw the night before in the fridge. If the cheese splits, simply mix it with a fork or even a hand-mixer until it has the right consistency.

What is the shelf life of mascarpone?

A closed package of mascarpone will last in the fridge until its best-by date. If you’ve already opened it, the clock starts ticking, and you have around 1 week to use it all up.

How to tell if mascarpone is bad

It’s easy to tell when mascarpone has gone bad. You’ll see mold form on the surface of the cheese and notice a foul, sour odor. The mascarpone will also harden and become more yellow instead of white. Those are all signs to throw away that batch of mascarpone immediately.

What can I substitute for mascarpone?

If you don’t have mascarpone on hand and need it for a recipe, you can use American cream cheese instead. It will give your food a tangier taste, but that’s nothing you can’t fix by mixing it with a bit of sugar if you’re using it in a dessert.

Crème fraîche, a French cream cheese, can also be a good substitute in savory recipes. It’s not as fatty as mascarpone and much runnier, but it can add a nice richness to pasta and pastries.

If you want a spreadable alternative to mascarpone, ricotta (especially if it’s whipped) is the perfect swap. This Italian milky-sweet cheese goes well with both sweet and savory ingredients.

Try out new recipes with mascarpone today

You can spend more time coming up with incredible, decadent recipes and less time looking for mascarpone in cold dairy aisles. When you order mascarpone via Instacart, you don’t even need to leave your house. And thanks to same-day delivery, you can have a tub of mascarpone at your doorstep in under 2 hours!

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