Mascarpone cheese - good and bad
For the same reason, with caution recommend it to use for liver dysfunction, digestive tract disorders. Do not enter it as an additional food for children up to two years.
Useful tips for storage and use
Mascarpone is an oily or creamy mass of white or slightly creamy color, packed in plastic containers of different volumes with a sealed cover. After opening the lid, it should be stored in the refrigerator for no more than two days - then it spoils, exfoliates and sours.
Important! It is impossible to freeze mascarpone, from this it loses its surprising consistency and after defrosting is obstructed.
The use of this cheese due to its gentle, neutral taste with slightly noticeable sourness and creamy aftertaste has no limitations.In its pure form it can be used to make original sandwiches and canapes, it will be delicious if you add chopped greens, mushrooms or slices of ham to the cheese.
Mascarpone tolerates high temperatures well and can be added to cheese soup, risotto or paste sauce.In addition, this is an excellent option for cream desserts - the most famous of them is a fragrant, gentle tiramisu.
Unfortunately, in our country this delicious, refined dairy product is not very common and is quite expensive.But you can try to prepare it yourself - provided that quality raw materials are used, the result should be no worse than the original.