Mascarpone is an Italian fresh cheese made from cow's milk. It is straw yellow color with a soft texture and mild taste. It is a fresh curd cheese, but unlike most cheeses it does not use a starter culture or rennet: the cream is heated and curdled with a little acid (traditionally tartaric acid, often citric acid or lemon juice today), then strained.

This cheese has round 60-75% fat content and is excellent for spreading. It is probably most famous for its key importance in tiramisu production; but, it can be found in most Italian pastries. I spread it on my bread and my bagels; it was delicious. I also put it in my baked macaroni as a rich substitute for ricotta.