Mascarpone Cheese

Photo of Marcaphone cheese in a jar

Mascarpone originated in the Lombardy region of Italy and was made during the fall and winter months and used strictly as a dessert cheese.

With its rich, buttery, slightly sweet flavor and smooth, thick, creamy texture, mascarpone contains 70 percent milkfat, which makes it a triple crème.

HEALING TIP: Because cheese is essentially milk that is condensed it is important to choose mascarpone cheese made from organic milk, free from hormones.

Selecting and Storing Mascarpone Cheese

Choose organic mascarpone and keep refrigerated. Mascarpone pairs well with berries, fresh figs, and wheat crackers; for wines pair with dry sparkling wines or champagne.

Preferences: No Corn, No Yeast, No Peanuts, No Tubers, No Citrus, No Nightshade, No Legumes, No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Poultry, No Grains,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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