What is the difference between mascarpone cheese and cream cheese?
Hailing from Italy’s Lombardy region, mascarpone is a buttery, double- or triple-cream cheese made from cow’s milk. It is ivory-colored, soft, and delicate and can be either nearly liquid or similar to butter. Cream cheese was developed in America around 1872. It is a soft, unripened cheese made from cow’s milk and by law must contain at least 33 percent milk fat and not more than 55 percent moisture. Gum arabic is added to some cream cheese to increase its firmness and shelf life. Light or low-fat cream cheese has about half the calories of regular cream cheese and less fat. Nonfat cream cheese has zero grams of fat. Whipped cream cheese has been made soft and fluffy by having air whipped into it. It has fewer calories per serving than regular cream cheese because there’s less volume per serving.