Cheese

CREAM CHEESE

Cream cheese is a soft, spreadable, un-aged cheese that is cultured with bacteria to give it a slight tang. It is used in cheesecakes, cookies, pastry doughs, and pie crusts.

MASCARPONE CHEESE

Mascarpone cheese is known as the Italian cream cheese. It is rich like butter but it has a creamy consistency much like cream cheese. It has 70 to 75 percent milk fat. Mascarpone is made by treating heavy cream with an acid, producing very small, creamy, fine curds with a tangier taste than cream cheese. It is then set over cheese cloth to drain. It is commonly used in tiramisu and cheesecakes or served with fruit.

RICOTTA CHEESE

Ricotta cheese is made from the reheated liquid whey that is left over after whole cow's milk cheese is made. Curds are formed and then drained. The Italian variety is made from sheep's milk. It is used for such Italian pastries as cheesecake and cannoli.