Is Mascapone cheese just a fancy name for double cream?

Question

If not,,,,,,Then what is the difference?.....Please help as i cant taste the difference...thank.........David

Answer 1

Mascarpone is a type of cream cheese typical of certain areas of Italy. It is less acidic than quark, which might be a good enough substitution. I'd say that mascarpone is firmer than double cream.

Answer 2

It is spelt Mascarpone and is a triple-cream cheese made from low-fat fresh cream. It is a thick, light murky colour.
It is richer than double cream.

It is often used instead of butter to enrich and thicken rissoti and other popular Italian dishes.

Mascarpone is made from the milk of cows that have been fed special grasses filled with fresh herbs and flowers which creates a unique taste often described as 'fresh and delicious'.

This cream cheese originated in Italian Lodi/Abbiategrasso area, south-west of Milan in early 17th century. The name Mascarpone came likely from the local Ricotta dialect "mascarpia", was mainly produced in the Fall and must be consumed immediately because of fast spoilage.

Do hope you will find this information helpful.

Answer 3

Original mascarpone is a triple-creme cheese made from crème fraiche, fresh double cream by fermentation with rennet. Sometimes buttermilk is added as well, depending on brand. After fermentation whey is removed without pressing or aging.

One can manufacture some sort of mascarpone oneself by using cream, tartaric or citric acid or even lemon juice.

Mascarpone is used in various dishes of Lombardy, Italy, where it is a specialty. It is milky-white in color and is easily spread. When fresh, it smells like milk and cream, and often is used instead of butter to thicken and enrich risotti. It is also the main ingredient of tiramisu.

The cheese apparently originated in the area between Lodi and Abbiategrasso, Italy, south-west of Milan, probably in the late 16th- or early 17th century. The name is said to come from "más que bueno" (Spanish for "better than good"), or from "mascarpa", a milk product made from the whey of stracchino or aged cheese or it may come from "mascarpia", the local dialect for ricotta; however, it is not made by the same process, nor is mascarpone made from whey as ricotta is.

Mascarpone is often mispronounced as if it were spelled "marscapone", and also often misspelled that way.

Answer 4

NO! Depends where you buy your Mascarpone. Try the local Italian delli and then tell me it's the same thing as double cream.

Answer 5

Well to me mascapone tastes far more erm cheesy than double cream, its not so sweet as cream

Answer 6

marscapone is heavier and denser than double cream, it also has a slightly 'tangier' taste.