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Not long ago, the word mascarpone would draw quizzical looks. Nowadays, the distinctly Italian-sounding name is the only thing obscure about this velvety, rich cream cheese. One story suggests that a visiting Spanish dignitary in the 16th-century tasted fresh mascarpone in Italy and proclaimed it �mas que bueno� - better than good! In the early 1990's, as U.S. chefs discovered the dessert phenomenon tiramisu, its chief ingredient - mascarpone - began to grow in popularity.<p></P> It was only a matter of time before Allison Hooper and Bob Reese, co-founders of Vermont Butter & Cheese Company, were asked to create mascarpone locally. Since then, Vermont Mascarpone has garnered accolades for its fresh, rich cream flavor and smooth, thick texture - perfect for spreading or swirling.<ul><li>Made from cow's milk.</li><li><b>KOF-K certified kosher.</li></ul></b>
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