Quotes About Mascarpone

You might say that Britain is a world leader in cream. No other country makes the range of creams we have, and I'm not talking about any low-fat, no-fat nonsense. There's single, double, extra-thick, whipping, sour and clotted. To those, I suppose we can add crme frache from France, mascarpone from Italy and smetana from eastern Europe.

I make the creamed spinach, as close as I can get to the memories I have of eating it at Lawry's Steak House with my parents when I was a little girl. My secret is mascarpone, which I stir in just at the end, to up the creamy factor and give it a little bit of tang.

I love the way soft white cheese such as ricotta or the creamier mascarpone reflect the milieu in which an animal has been raised.

GORGONZOLA & CANNELLINI DIP WITH A TRICOLORE FLOURISH I LOVE THIS COMBINATION OF BLUE CHEESE AND WHITE BEANS, but I have to say its gorgeousness is due in no small part to the mascarpone and Marsala that add creaminess of texture and smoky depth of tone respectively. I like this dip to have real tang: I need to feel that burning, blue-cheese buzz.