Better than good

The cheese originated in a region south of Milan in Italy in the late 16th or early 17th century. It is commonly used in many dishes in Lombardy in Italy. The cheese is used to make several desserts or even just added to coffee to give it some milky flavour. The name of the cheese probably came from 8216;mas que bueno8217;, which is Spanish for 8216;better than good8217;. This phrase was supposed to have been a judgement made on the cheese by a Spanish official when Lombardy was dominated by Spain.

Traditionally, mascarpone is produced in autumn and winter, and is consumed almost immediately, unlike other cheeses that are ripened for added flavours. In fact, it stays fresh for only a week after it8217;s referigerated.

To make the cheese, the milk is allowed to stand for the cream to rise up to the surface. It is then skimmed off, poured into metal containers and heated in a double boiler. Once it reaches a temperature of 85 degree Celsius, tartaric acid blended in water is added to it, after which the mixture thickens. After refrigeration for 12 hours, the mascarpone is separated from the whey and placed in cloth bags for another 24 hours.

Mascarpone cheese is manufactured at ABC Farms, Pune.

Leading city malls also usually have a stock. Say cheese!