Versatile and ever-delicious, mascarpone turns out to be just as easy to make as it is to eat. This week’s edition of “How To Tuesdays” by Food52 teaches you step-by-step how to make your own yummy cheese treat.
Come spring, mascarpone is de rigeur. Think of it as the goat cheese of warm weather, the jack of all trades: you know it from tiramisu and cannoli, from summery tomato tarts and herbed omelettes. It’s everything we love about créme fraîche–with an airy Italian accent to boot. But nota benne: we don’t mean any old, watered-down variety from your grocery store. We’re talking only the creamiest of cheeses–and that’s because you’re making it.