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.
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Julia Domenicucci
Julia Domenicucci is an online editorial intern for culture who loves to try new foods almost as much as she loves trying new books. Born just outside of Boston and now attending school in the heart of it, Julia has come to really love the city, its art museums, and all the restaurants in the North End.
