A culinary delight, enjoyed in desserts, with crackers or bread or even mixed in coffee, mascarpone cheese tops the list of many cheese lovers. This fresh cheese has triple amounts of fresh cream, creating a white, thick, spreadable cheese. Keep mascarpone cheese in the refrigerator for approximately one week or you may opt to freeze it for extended storage. If you freeze mascarpone, you may encounter separation upon thawing, which you can easily fix.
Place the mascarpone container into the freezer bag and close the bag tightly.
Write the date and contents on the outside of the bag with a permanent marker.
Place the mascarpone cheese into the freezer. Store the cheese in the freezer for up to two or three months.
Remove the mascarpone cheese from the freezer and place it into the refrigerator to thaw. Leave the cheese thawing for approximately six to eight hours.
Pour the cold cheese into a small mixing bowl after it thaws but still remains very cold. Whip the cheese with the electric mixer to re-emulsify the cheese and blend it back together again. Continue whipping the cheese for one or two minutes until it looks thick and creamy again.
Store the cheese in the refrigerator and use it as quickly as possible -- within one week.
The texture of the mascarpone may be slightly different after freezing and thawing. Some cooks experience a grainy texture that they do not like.
Tips and warnings
- The texture of the mascarpone may be slightly different after freezing and thawing. Some cooks experience a grainy texture that they do not like.
Things you need
- Gallon-size freezer bag (with zipper)
- Permanent marker
- Mixing bowl
- Electric mixer (hand-held)