Creamy tenderness - mascarpone cheese

Italians say that to consider "Mascarpone" as usual cream cheese is equivalent to what to say about "Mona Lisa" is just a picture. It is a magnificent product with a rich taste, tender consistency and milky-white color, about which they say that it is the taste of paradise on earth.

What is mascarpone? Those who taste the first time such a delicious product, first think that it is very tender, sweet and tasty sour cream. But this is not so. Mascarpone is a cheese that is made from cream, having a very soft creamy consistency and delicate taste.

The homeland of this extremely tasty cheese is Lombardy, one of the provinces of Italy. It is believed that this cheese appeared for the first time in a small village located south-west of Milan between Lodi and Abbitegrasso more than five centuries ago. There are several versions explaining its name. According to one, it came from one of the ricotta varieties, soft cream cheese, which sounds like "mascarpia".

In another, the title of the title was based on the famous Spanish phrase "better than good" in the original sounding like "mas que bueno". Whatever the origin, today we can eat this delicious cheese.

Unfortunately, we do not know the name of the person who prepared the mascarpone cheese for the first time, nor the exact date of its appearance.

This cheese is prepared simply, which does not detract from its merits. Its magnificent properties are due, above all, to the fertile land on which extremely fragrant grass and flowers grow in the meadows. The taste of the milk of cows grazing in these meadows is simply extraordinary, which explains the popularity of the product.

This wonderful milk is mixed with cream, stir well and left in the cold for twelve hours. During this time, the mixture becomes thick, then it is put into canvas sacks and hung to release excess liquid. So a day passes, after which the product is ready for packaging.

Sometimes the mascarpone cheese is prepared by the express method. At the same time, fat cream, collected from milk of cows or buffalo, is heated to ninety degrees. To make them quickly curled, add wine vinegar or lemon juice. The finished cheese is separated from the whey, without squeezing it and without exposing it to aging.

Mascarpone cheese refers to perishable products, and therefore it should be eaten immediately after cooking. The appearance of vacuum packs allowed to transport this cheese for long distances, as the storage period has increased. After you have opened the jar of mascarpone, it must be eaten in three days. It is clear that they store it in the refrigerator.

In addition, that mascarpone cheese is incredibly tasty, it is also extremely useful. Like any cheese, it contains easily digestible proteins, which contain a large number of essential amino acids and carbohydrates that can quickly fill the energy costs of a person, a sufficient amount of calcium, phosphorus and potassium, as well as other microelements. It also contains B vitamins, vitamin A, PP, C and K, which makes it a very useful product for the heart, vessels and nerves. If you regularly use this dairy product, it will promote the growth and recovery of bones, muscles and ligaments. For patients with arthritis and arthrosis mascarpone will help reduce pain in the joints.

A large number of antioxidants in this cheese make it possible for the body to more effectively withstand the effects of the external environment at the cellular level. They also take part in the processes of blood formation and activate the work of immunity. The use of cream cheese will be useful for fighting stress, because tryptophan has a calming effect on the nervous system. Those who have problems with sleeping, increased irritability, mood swings and depression, mascarpone cheese will be very useful.

Of course, no matter how tasty and wonderful any product is, and mascarpone cheese is not an exception, there are always people who can not use it. Who is this? Of course, those who can not fat, and this - children who are not two years old, full people, hypertensive people, people with chronic cholecystitis, hepatitis, atherosclerosis.