I love making mascarpone cheese, it's so versatile for desserts, pastas, or one of my favorites is to fold it into creamy polenta. I worked in a restaurant where we made mascarpone cheesecake with golden raisins and pine nuts, it was the best!.....now I'm just hungry and rambling down mascarpone lane.
I recently caught up with a colleague of mine that I worked with 20 years ago. We worked in a hotel where I had a "Cheese Lab" as a side project. The first thing he asked me was "Are you still making cheese?".....To answer your question Joe, yes of course I'm still making cheese!
