Mascarpone is an Italian-style cheese from the Lombardi region of northern Italy made from whole cream and thickened with citric or tartaric acid. With a milky and slightly sweet flavor and tangy finish, mascarpone has a high butterfat content of 60 to 75%. This soft cheese is an essential ingredient in Italian desserts like tiramisu and cheesecake, but can also be used in savory dishes.
Mascarpone is made by removing the whey without pressing or aging the curds. A citric acid is added to thicken the cheese. It is then cooled to room temperature, poured into a cheesecloth to remove excess liquid, and allowed to set in a shallow pan while it's chilled for a day or two.