Thick, creamy, and lick-ably luscious, mascarpone is a dense cheese definitely not for the faint of heart. With a reputation for being as spreadable and spoonable as it is addictive, mascarpone is a must-try indulgence. .And, if you're ing for the crème de la crème of experiences, bare in mind imported Italian brands rise above their domestic cousins.

The Production Process
Made from cream-instead of whey or milk, like most other cheeses-mascarpone is heated in a double boiler until it reaches 190 ºF, when an acid is stirred in, causing the appearance of fine lumps. After a few minutes of continuous stirring, the lumps form a mass, which is then separated from the whey and left to drain. Fresh and soft, the cheese is ready to be sampled after only one day.

In the Kitchen
Mascarpone can be used to enrich a wide variety of fare. Any food typically calling for cream cheese (the all-American bagel included) can be kicked up a notch with a single schmear of the velvety goodness. More majestic uses for the rich cheese involve stirring it into steaming risotto in place of butter, tossing it with pennette and tomato sauce to produce a pink cream, layering dollops of it over potato or squash gnocchi, or combining it with grated parmesan over a plate of fresh pasta. For a paradoxical-sounding "hearty salad," try sandwiching mascarpone between colorful slices of summer vegetables. Or, savor the cheese all on its own, alongside crunchy bread or crisp breadsticks for dipping.

In Desserts
Indeed, a separate paragraph must be dedicated to describe how mascarpone graces a dessert. The most illustrious example is, of course, tiramisu. No low-fat cottage cheese or non-fat sour cream can successfully act as substitute. As a topping for trifles or a filling for pies and cakes, mascarpone is also at its best. Can't wait to dig in? Grab a goblet, ladle in spoonfuls of the sweet cheese, and sprinkle with sugar or cocoa.

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