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Journalism of Courage
Here8217;s to the delights of mascarpone, a rich, creamy cheese, which needs to be consumed immediately.
Mascarpone is a fresh and extremely rich cheese made from cow8217;s milk. It is made using double or even triple cream with up to 60 to 75 per cent milk fat. The cheese is very sticky and is of a light cream colour. Often, the cows are fed special grass mixed with fresh herbs and some flowers to ensure that the milk has a particular flavour.
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!
