Mascarpone originated in the Lombardy region of Italy and was made during the fall and winter months and used strictly as a dessert cheese.

With its rich, buttery, slightly sweet flavor and smooth, thick, creamy texture, mascarpone contains 70 percent milkfat, which makes it a triple crème.

Because cheese is essentially milk that is condensed it is important to choose mascarpone cheese made from organic milk, free from hormones.

Choose organic mascarpone and keep refrigerated. Mascarpone pairs well with berries, fresh figs, and wheat crackers; for wines pair with dry sparkling wines or champagne.