Platter of Mascarpone

Mascarpone originated in the Lombardy region of Italy and was made only during the fall and winter months. Because of its rich, buttery, slightly sweet flavor, it was used strictly as a dessert cheese. In Wisconsin, mascarpone is available year-round and has many applications. It contains 70 percent milkfat, which makes it a triple crème cheese. It has a smooth, thick and creamy texture. Wisconsin mascarpone consistently wins top honors in national competitions.



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Creamy white


Smooth, thick, soft, creamy


Rich, buttery, slightly sweet. Italy brought us the popular dessert, Tiramisu, which combines mascarpone with lady fingers soaked in espresso. Tiramisu translates literally to "pick me up."


Layer mascarpone with sweet gorgonzola and chopped pine nuts for a mouthwatering torta. Try blending it with shredded or powdered chocolate, coffee, fruit or liqueurs for delectable desserts. Dip quartered radishes in mascarpone cheese and serve with Belgian ale a truly unique taste experience.


Beer: Ciders & Fruit Beers, Stout
Wine: Champagne, Riesling, Sauvignon Blanc, Pinot Gris
Spirit: Port


  • 75% Whipped Cream Cheese plus 25% Heavy Cream

Performance Notes - When making frostings, dips or spreads, do not overwhip or overprocess mascarpone; it will churn into butter and develop a lumpy texture. mascarpone is a fresh cheese, meant to be eaten soon after it is produced. Wisconsin mascarpone is fresher and enjoys a longer shelf life than imported varieties. Keep mascarpone well chilled and rotate by the dates on packages.