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Cheese profile
- MildBold
- SoftFirm
- HomebodyExplorer
- SoloFondue crowd
- ClassicWild
The real cheese facts
- Milk
- Double cream
- Type
- Fresh cream speciality, heated, homogenised and filled hot
Source: api.swissmilk.ch · Last checked 28.10.2026
Taste and texture
Soft and very creamy. Its texture comes mostly from milk fat, unlike most fresh cheeses, which get theirs from milk proteins.
How to eat it
Use it like other cream specialities: on bread, in desserts or stirred into sauces.
Did you know?
Strictly speaking, mascarpone is not made the way cheese usually is. Double cream is mixed with a thickener, heated, homogenised and filled while it is still hot.
Mascarpone or Rahmkäse?
Mascarpone is made from double cream and is ready as soon as it is filled. Rahmkäse is a ripened cheese with extra cream, so it needs time in the cellar first.
More about Swiss Rahmkäse →How to keep it
Keep it closed in the fridge and eat it within a few days of opening.
Questions about Swiss Mascarpone
Is mascarpone a cheese?
It counts as a fresh cream speciality, but it is not made the way a typical cheese is.
What is mascarpone made from?
From double cream.