Mascarpone is a
triple-creme cheese, I don't know what that means, and is made from fresh cream which is
25% fat, mmmmm.
The cows that make the milk that make the cheese are fed special grasses filled with fresh herbs and flowers.
This special diet creates a cheese with a unique taste, often described as "fresh and delicious!"
This cheese originated in the area to the west and south of Milan, probably in the late 16th to early 17th century. Some say the name came from "mas que bueno" (Spanish for "better than good"), although this may be a big fat lie. Or the name may have come from "mascarpa," a milk produce made from the whey of aged cheese. Or it might come from "mascarpia," the local dialect for ricotta, since both cheeses are made by pretty much the same process
Originally this was made in autumn and winter, intended for immediate consumption. It's sold right after processing and should be used immediately. If refrigerated, it will last about a week.
I could tell you how it's made, but it's icky.
http://www.geocities.com/NapaValley/2490/mascarpo.htm