P R O D U C T
D E TA I L S
MILK TYPE: Cow
SHELF LIFE: 90 days
INGREDIENTS: Pasteurized cream,
milk solids, glucono delta lactone
(natural acidulant)
BUTTERFAT: 50%
Key Features
❯ Made in small batches from fresh,
hormone-free local cream
❯ Uses high butterfat cream for natural
thick texture
❯ Fresh, sweet, and natural cream flavor
mascarpone
❯ Luxurious, smooth, thick body
❯ Adds richness and flavor to any dish
Italian-style Cream Cheese
❯ Essential ingredient in Italian cooking
n
ot long ago, the word mascarpone would draw quizzical looks. Nowadays, the
distinctly Italian-sounding name is the only thing obscure about this velvety, rich
cream cheese. One story suggests that a visiting Spanish dignitary in the 16th century tasted
fresh mascarpone in Italy and proclaimed it mas que bueno — better than good! In the early
1990s, as U.S. chefs discovered the dessert tiramisu, its base ingredient — mascarpone —
began to grow in popularity.
It was only a matter of time before Allison Hooper and Bob Reese, co-founders of
Vermont Creamery, were asked to create mascarpone locally. Since then, Vermont
Mascarpone has garnered accolades for its fresh, rich, cream flavor, sweet taste, and smooth,
thick texture — perfect for spreading or swirling.
Serving Suggestions
❯ An important ingredient in the classic
Italian dessert tiramisu
❯ Whip lightly, sweeten, and serve with
fresh berries or poached pears
❯ Swirl into soups or fold into risotto
and polenta
❯ Toss into hot pasta with grilled
vegetables or smoked salmon
❯ Mix with Parmesan and fill ravioli
or layer in lasagna
❯ Use in cheesecake, frosting,
cupcake filling
8 oz.*
1 lb.*
5 lb.*
30 lb.*
*Product photographs not to scale
a r t i s a n
c h e e s e s
f r o m
f a r m
t o
t a b l e
P.O. Box 95, 40 Pitman Road • Websterville, VT 05678 • T: 802.479.9371 • 800.884.6287 • F: 802.479.3674 • vermontcreamery.com
09/13