Mascarpone is an italian cream cheese. Mascarpone contains about 75% fat in the dry residue, has a creamy consistency, therefore it is ideal for desserts. The most famous dessert prepared on the basis of mascarpone is tiramisu. Also sometimes the cheese is used instead of butter for sandwiches.
Ricotta is a traditional Italian whey cheese. Ricotta is made from whey remaining after cooking mozzarella or other cheeses.
Ricotta is a popular component of many desserts (for which it is often ground and whipped into a soft mass): cannoli, ricotta and chocolate cakes, salty cakes, pastiera napoletana. Ricotta is also used in recipes for hot dishes (in particular, some varieties of lasagna), used to bake Pastier’s traditional Easter bread.
The cheese is produced from cow's milk with the help of enzymes and penicillium fungus: penicilli is injected into young cheese to evenly distribute the spores of the fungus, as a result of which the gorgonzola has distinctive green stripes on the cut. During the ripening of the cheese, metal rods remain in it, providing air access for the fungus activity. The term of cheese ripening is 2-4 months.
The taste of mozzarella is tender, fresh, slightly elastic.
Mozzarella is one of the main products of Italian cuisine. Solid mozzarella is primarily used in pizza preparation, as well as in various salads, casseroles, lasagna.
Taleggio is italian semi-soft cheese with peel, which is named after the location of Taleggio. The cheese has a thin crust and strong aroma, and its taste is relatively tender with an unusually fruity flavor.
The cheese can be eaten grated in salads, such as radicchio or arugula (rocket, arugula), and with spices and tomatoes on bruschetta. It melts well and can be used in risotto or polenta.