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Cheese from Italy, Lombardy
Mascarpone is a boundary entry, not a true ferment. Cream is heated to about 90 °C and set with citric or another food acid; no bacteria sour it. The curd rests for 8–12 hours, drains through fine cloth and is chilled, giving a sweet, buttery cream cheese.
| Fresh cream | Separated from milk by centrifuge[lombardia-pat][capozzi2020] |
| Citric acid | Other makers use acetic, tartaric or lactic acid, vinegar or lemon juice[lombardia-pat][capozzi2020] |
| Starter | none; acid sets the heated cream |
Total time across the recorded steps: 46 h – 2.1 days
What changes: Cream is heated in a water bath to about 90 °C
Output: hot cream.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Mascarpone is a boundary entry, not a true ferment. Cream is heated to about 90 °C and set with citric or another food acid; no bacteria sour it. The curd rests for 8–12 hours, drains through fine cloth and is chilled, giving a sweet, buttery cream cheese. Made in 5 steps over 46 h – 2.1 days. The longest step, drain through fine cloth, takes 20 h (Capozzi V 2020).
| Main step | 20 hReported[capozzi2020] | Drain through fine cloth |
|---|---|---|
| Temperature | 85–95 °CReported[lombardia-pat][capozzi2020] | Heat the cream in a water bath |
| Acidity | pH 5.7–6.6Reported[capozzi2020] | Add acid and let it curdle |
Mascarpone is made from cream, not milk, and is set by heat and acid, not by bacteria or rennet, so it is a boundary entry. Ricotta is also heat-set, but from whey.
Mascarpone is not acidified by bacteria. A survey of 1,017 retail samples, 878 of them from a plant involved in a botulism outbreak, found Clostridium botulinum spores in 32.5 % and type A toxin in 7 of the 878. The pH, water activity and redox potential of all samples allowed it to grow. It grew and made toxin in naturally and experimentally contaminated mascarpone after 3 and 4 days at 28 °C, so keep it refrigerated. The 90 °C heating does not kill the spores, which WHO says can survive boiling. In a challenge test that added spores of C. sporogenes, a non-toxic relative, there was no growth at 4 or 12 °C in checks up to 40 days, but it grew at 25 °C. The starting pH was 6.14.
Hazards the sources name: Clostridium botulinum spores in 32.5 % of 1,017 retail samples in one survey; 878 samples came from a plant involved in a botulism outbreak, and 7 of those also held type A toxin. It grew and made toxin in naturally and experimentally contaminated mascarpone held at 28 °C.
Every number is labelled with how it is known. How this atlas is made
The regional sheet says the name probably comes from mascherpa, a Lombard dialect word for cream. Farms once made it only in winter, because it keeps badly.
