Mascarpone Cheese 就是做提拉米蘇(TIRAMISU)的馬斯卡彭尼起司。

引起我好奇搜尋網路,發現mascarpone cheese is a triple-creame cheese, made from a generally low-fat (25%) content fresh cream 難怪奶味十足。

就算買不到mascarpone cheese,也有替代品可以取代。

It's made from the milk of cows that have been fed special grasses filled with fresh herbs and flowers – a special diet that creates a unique taste often described as "fresh and delicious."

網路上曾提及一則19969月的消息:在當時,美國食品藥物管制局警告美國人民,不要買(吃)Giglio, Parmalat and Sol di Valley 牌的Mascarpone Cheese. 因為它可能被肉毒桿菌毒素(Clostridium Botulinum)所污染.

【註:通常是存在泥土之中,肉毒桿菌毒素是由厭氧菌(clostridium botulinum)所產生,偏好低氧的環境生長(肉毒桿菌為厭氧性,在無氧狀態下生存),在環境惡劣時細菌會產生孢子,待環境視何時在型活化而生長。當食入後,本菌會在腸道內繁殖並釋放出一種神經毒素,引起致命性。】

Consumers were warned not to use the product for any purpose even it didn't look or smell spoiled. The Italian Ministry of Health had notified the FDA that these brands had been linked to one death and at least three other cases of botulism in Italy, causing their recall there. (不過像我這個門外漢的消費者,也很難知道哪家進口品牌比較優? )

如果買不到Mascarpone Cheese,也可以按照Ko's Kitchen食譜所列的方式自行調製替代品

歡迎貢獻實驗心得,到底哪一種配方的味道比較接近mascarpone cheese?

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