Mascarpone et al

Mascarpone is a fresh temperature- and acid-treated Italian cheese made from cream with a butterfat content of 30-46%. Its texture is compact, but it is also supple and spreadable. Its flavor is unique–mildly sweet and refreshing. Usually distributed in small containers, mascarpone has a very short shelf life. Often mixed w cocoa, coffee, liqueurs, or fruit to use as a spread or an accompaniment to fruit. Crème fraiche is often considered the French equivalent of sour cream, but it is quite different. It is made from 30-40 % butterfat cream that has been left out to mature and naturally sour. The final product is not sour or acidic, but has a nutty flavor and is mildly tangy. The texture is often described as smooth, rich, and “spoonable, not pourable”. Used most often as a garnish for soups, fruit and caviar. Both can be whipped into airy, satin-like peaks.