It was only a matter of time before Allison Hooper and Bob Reese, co-founders of Vermont Creamery, were asked by chefs to create mascarpone locally. The fresh, high quality Vermont cream from the local St. Albans Cooperative is cooked at a high temperature until it is thick, smooth, and sweet. For desserts, whip, sweeten, and serve with fresh berries, or poached pears. Swirl it into soups or fold it into risotto and polenta, mix it with Parmesan cheese and fill raviolis or layer it in lasagna.Ingredients: cream, milk solids, glucono delta lactone (natural acidulant).
Ingredients: cream, milk solids, glucono delta lactone (natural acidulant).