Cheese is a product obtained during milk processing, a way to preserve this perishable product. Cheese making is the same ancient human occupation as winemaking; at present, more than one thousand varieties of cheeses are known, made in a variety of ways. Many varieties of cheese are famous, they are known and loved all over the world, such as, for example, Mascarpone.
Features of Mascarpone cheese
The unique Mascarpone cheese has been produced in the Italian province of Lombardy since the end of the 16th century. Even the Italians themselves cannot say exactly where its name came from, someone believes that it is a derivative of "mascarpia" - one of the varieties of another soft cheese Ricotta, and someone considers it consonant with the Spanish phrase "mas que bueno", that translated means "Better than just good." Both versions are quite plausible.
Mascarpone, although it belongs to soft creamy cheese varieties, in fact, in the strict sense, is not cheese. Unlike other cheeses, it is made without the use of a special ferment of lactic acid bacteria and enzymes. In fact, it looks more like Russian sour cream. Get it in two ways.
In the first case, heavy cream is mixed with quality milk and left to stand in a cold place for 12 hours. The mixture thickens, after which it is transferred to bags of very dense fabric, through which excess liquid is removed. Creamy cheese is transferred to a container in a day and immediately sold - it cannot be stored for more than 3-4 days. How much the final product will cost depends on what was the raw material, Mascarpone made from buffalo milk will be more expensive than made from cow's milk.
The cheese that can be purchased in Russian stores is prepared in a slightly different way. White wine vinegar or lemon juice is added to the cream heated to 90 ° C to curl it. The curd mass is separated from the whey and packed in plastic containers with hermetically sealed lids, which are also sent for export, the shelf life of such a mascarpone is 3 months, but after the lid is open, it must be eaten in 3-4 days.
Mascarpone is used to prepare various desserts, including the famous Tiramissu cake, and it is also used to make creamy sauces for meat, fish and pasta.
Useful properties of mascarpone cheese
As in other cheeses, the raw material for which is cow's milk, Mascarpone contains a lot of lactose, essential amino acids, trace elements and vitamins. This cheese is recommended to be included in the diet for those who have problems with the cardiovascular or nervous system. Due to the high content of calcium, it is necessary for the growth and restoration of bones of the skeleton, muscle tissue, reduces the painful sensations characteristic of arthrosis and arthritis.
Contraindications to Mascarpone cheese include only individual intolerance to milk and products from it.
This cheese contains antioxidants that neutralize the damaging effects of free radicals on the cells of the body and reduce the risk of cancer. Mascarpone is necessary to enhance immunity, general strengthening of the body, it has a calming effect.
