Basic Recipes (51)
Variety Recipes (19)
Healthy Recipes (22)
BelGioioso's Tiramisu recipe
What It Is, How It's Made, How You Can
Substitutions, Where To Get It, Area Sources Wanted!
Mascarpone is a triple-creme cheese,
made from a generally low-fat (25%) content fresh cream. 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
Mascarpone is used in regional dishes of Lombardy, where it is a specialty.
It generally is used alone (sometimes a bit of sugar is added) or in
zabaglione. Milky-white in color, it is a thick cream that is easily spread.
When fresh, it smells like milk and cream, and often is used in place of
butter to thicken and enrich rissoti.
The cheese apparently originated in the area between Lodi and Abbiategrasso,
west and south of Milan, probably in the late-16th or early-17th century. Some
say the name came from "mas que bueno" (Spanish for "better than good"),
although this may only have been a judgement made by a Spanish official when
Lombardy was dominated by Spain. It also may have come from "mascarpa," a milk
produce made from the whey of stracchino or aged cheese.
Or, it may come from "mascarpia," the local dialect for ricotta, since both
cheeses are made by a virtually identical process. The thought then, is that
mascarpone originated as a by-product from other cheeses.
Originally, it was produced in autumn and winter for immediate consumption.
Generally, the cheese is sold right after processing and should be used
immediately. If refrigerated, it will last about a week.
How Mascarpone Is Made
The cow's milk is allowed to stand, and after rising naturally to the milk
surface, the cream is skimmed off, poured into metal containers, and heated in
a double boiler. Once it reaches 185 degrees Fahrenheit (85 Celcius), tartaric
acid blended in water is added; the mixture thickens shortly, becoming very
It is allowed to rest refrigerated for 12 hours in special containers,
where the whey separates. The mascarpone (minus the whey) is placed in cloth
bags and allowed to further purge its whey for 24 additional hours.
Nutritional Information: Mascarpone has 453 calories for each 100 grams
(3-1/2 oz.) and a relatively high fat content of 47%. It contains very
How YOU Can Make Mascarpone
For those who wish to create their own mascarpone, there are several ways
to go about it. One way is to obtain a Mascarpone Kit, available on-line from
the New England Cheesemaking Supply Company for $12.95 plus shipping and
handling. They say, "Our easy-to-use kit comes with everything needed to make
mascarpone . . . (the) kit comes with a recipe booklet, tartaric acid, fine
cheesecloth and a dairy thermometer with case." We are not endorsing or
recommending this kit, but present the information here for your use and
decision. It is available at
In the Prodigy Guest Chefs Cookbook, Nick Malgieri posts this
recipe for making 1 pound of mascarpone. You will need 1 quart whipping cream
(not ultra pasteurized) and 1 tablespoon white wine vinegar (or lemon juice).
Choose a stainless steel bowl that fits inside a large saucepan without
touching the bottom of the pan. Add water to the pan and place the bowl in the
pan so that the bowl touches the surface of the water but still sits firmly on
the rim of the pan.
- Remove the bowl, place the pan on medium heat, and bring the water to a
- Place the cream in the bowl and place over the boiling water.
- Adjust the heat under the pan to medium, and heat the cream, checking
the temperature often with an instant-read thermometer, to 190 degrees
Fahrenheit, stirring occasionally.
- Stir in the vinegar, continuing to stir gently until the cream begins to
- Remove the pan from the heat, cover, and allow the curds to firm up for
- Line a strainer or colander with dampened cheesecloth, napkin, or coffee
- Set the curds into the strainer.
- Allow the mascarpone to cool to room temperature, cover the strainer
tightly with plastic wrap.
- Refrigerate for 24 hours to allow the cheese to finish draining and
- Store in the refrigerator in a tightly covered container.
- Use within 3 to 4 days.
Vi's Alternate Mascarpone Recipes
You might want to provide some alternative mascarpone recipes. The one you
list, with vinegar or lemon juice, is not authentic. Indeed, the recipe
describes the cream curdling, and instantly I think, "Wah! All that lovely
creamy texture ruined!" Mascarpone does not involve "curds and whey" like
other cheeses do. What you do with making mascarpone is merely lightly
fermenting and altering the consistency of the cream.
I enclose the two recipes I use, both authentic, both delicious, and as
easy as falling off a log. You don't need a kit, or fancy ingredients, or even
much time. Mascarpone takes 12-24 hours to set, but the actual work time is a
matter of minutes.
Recipe #1 (Source unknown)
You'll need 1 pint (600ml) of fresh cream, and 1/2 teaspoon of tartaric
acid (available from pharmacies and some grocers).
- Pour the cream into the top of a double boiler and place over simmering
- When the cream is warm, add the tartaric acid, and stir until cream
reaches a temperature of 180 degrees (75-80 Celsius). Use a candy
- Remove from heat and allow to cool, stirring occasionally.
- Pour the mixture into a bowl lined with thick cheesecloth or a
doubled-over tea towel, and leave in a cool place for at least 12 hours,
- Consume within 48 hours.
Giuliano Bugialli's Mascarpone
This is a sweeter recipe than the one above.
Ingredients: 1 quart (1 liter) fresh heavy cream, 1/4 tsp. tartaric acid
(available from pharmacies and some grocers)
- Place cream in a glass casserole or bowl, and place casserole into a
larger flameproof pan.
- Add cold water to a larger pan. Place the pan over medium heat and bring
the cream to a temperature of 180 degrees (75-80 Celsius). Use a candy
thermometer), stirring every so often with a wooden spoon.
- As soon as the cream reaches the EXACT temperature, remove from the
heat, add tartaric acid, and stir with a wooden spoon for 30 seconds.
- Remove glass casserole or bowl from the larger pan, and stir another 2
- Line a fine-mesh basket or strainer with thick cheesecloth and pour in
- Allow to stand for 12 hours in a cool place or on the bottom shelf of
- Prepare four 9-inch squares of cheesecloth.
- Divide mascarpone in four.
- Place a quarter of it on each square of cheesecloth and fold like a
package, without tying it.
- Place packages on a plate and refrigerate for another 12 hours before
How To Substitute For Mascarpone
Sometimes, it's a lot easier just to substitute. Tiramisu creators have
used ricotta or cottage cheese as successful substitutes by whipping the
cheese until it is smooth.
Other sources have created their own substitutions. In the Epicurean
Chef's Forum, "Kim" posted the following: "I found a substitution that worked
okay is 8 ounces of softened cream cheese, plus 3 tablespoons of sour cream,
plus 2 tablespoons of heavy cream (liquid, not whipped).
In "The Cook's
Thesaurus," the following are suggested: (1) Blend 8 ounces softened cream
cheese with 1/4 cup whipping cream, or (2) blend 8 ounces softened cream
cheese with 1 tablespoon cream or butter or milk, or (3) Blend 6 ounces
softened cream cheese with 1/4 cup butter and 1/4 cup cream (or Montrachet).
William Bohannon's Creole Cream Cheese
- SKIM MILK, ½ gallon
- RENNET, 1 tablet
- WHOLE BUTTERMILE, ½ cup whole buttermilk
- NONFAT DRY MILK,1 1/4 cup
- CREAM OF TARTAR, pinch
- In a large microwave dish heat the milk to 170F (75C) and hold for 20
minutes, using the "Hold" function and the microwave probe attachment.
- Immediately stir in the other ingredients to blend.
- Cover with plastic wrap and let stand for 24 hours at room temperature.
- Drain and discard liquid from the cheese clabber.
- Line a colander with 2 layers of cheese cloth and turn cheese into
- Place colander over bowl for more draining.
- Cover with plastic wrap and refrigerate for 36 hours.
- Place finished cheese into bowl use as desired.
- Keeps 2 weeks covered in the fridge.
- Makes 12 ounces
Notes: The cheese only took 3 hours to make.
After the Rennet tablet (crushed well) was sprinkled in the slightly cooled
milk mixture, it clabbered right away (about 1 1/2 hours). I drained it in
the collander then put it in the cheese cloth and wrung it dry carefully.
The cheese needed several wringings with rest in between for sufficient
drainage. The finished cheese resembles Feta crumble cheese but the flavor
is like mild mascarpone. I put it in the food processor on high speed until
it was very smooth and creamy like mascarpone. I freshened the taste with a
few drops of lemon juice (store bought mascarpone contains citric acid). The
cheese was not quite a smooth as the commercially whipped kind but the
flavor was very good. This recipe is the closest thing to mascarpone that
one can make at home with ease. A little tinkering with the proportions
should yield a very good clone.
Erin Josefchak’s Mascarpone Substitution Recipes
I live in an Italian neighborhood and, a while back, I did a bit a
research to find my own substitutions since mascarpone cheese is very
expensive. Here are some ideas. The first one is lower in fat but the second
is closer to what mascarpone cheese tastes like.
1 cup cold water
1 (14-ounce) can fat-free sweetened condensed milk
1 (1.4-ounce) package sugar-free vanilla instant pudding mix
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (8-ounce) tub frozen reduced-calorie whipped topping, thawed
Combine first 3 ingredients in a large bowl; stir well with a whisk.
Cover surface with plastic wrap; chill 30 minutes or until firm.
Remove plastic wrap, and add cream cheese.
Beat with a mixer at medium speed until well-blended.
Gently fold in whipped topping.
8 ounces of softened cream cheese
3 tablespoons of sour cream
2 tablespoons of heavy cream (liquid, not whipped) – 35% whipping cream
Combine all ingredients. Use a substitute for mascarpone when making
Where To Get Mascarpone
Unfortunately, mascarpone isn't always available at your neighborhood
supermarket. General instructions for hunting down mascarpone in your area
include checking with gourmet shops or large chain grocery store delicatessens
or select cheese areas. You can also check the Yellow Pages for Italian
delicatessens and markets.
Thanks to Tiramisu website visitors, here is a list of reported sources in
various areas of the country (alphabetical by state/city):
Chain Market: Hi-Vee (Kansas, Southern Minnesota, Eastern Nebraska, Western
Illinois, Missouri, and South Dakota) Chain Market: Safeway
Chain Market: Supertarget
(Vermont Butter and Cheese Company Mascarpone)
Chain Market: Wal-Mart (Bel
Gioioso brand Mascarpone)
Market (organic) in Berkeley, San Francisco, Mill Valley, Los Gatos, Palo
Alto, San Rafael, Campbell and Cupertino (all in California); in Dallas, TX;
and other locations.
Chain Market: Wild Oats
AL: Huntsville: Publix
Supermarket (8 oz. for $4, Bel Gioioso brand)
AR: Fayetteville – Ozark
AR: Little Rock, Hestand's in
the Heights (North University, between Cantrell and Kavanaugh, phone 
AR: Rogers –
The Market at Pinnacle Point,
5415 Pinnacle Point Dr., Rogers, AR 72758, phone (479) 464-8615. (8 oz for
AZ: Mesa, Guido's Chicago Meat
& Deli, 2057 S. Alma School Rd., phone (480) 838-7448.
AZ: Scottsdale, AJ's Fine Foods
AZ: Tempe – Whole Foods (Just
off I-60, two brands – Italian and domestic)
AZ: Tucson – Raey's Ranch
CA: Various cities – Trader
CA: Anaheim – Cortina's, 2175
W. Orange Ave., Anaheim 92804, (714) 535-1948
CA: Chula Vista - Henry's
Store, on "F" St.
CA: Grand Terrace – La Pasta
italia, 12210 Michigan Ave., Suite 7, Grand Terrace 92313, phone (909)
CA: Los Alamitos – Al Dente,
11092 Los Alamitos Blvd., Los Alamitos 90720, (562) 598-1124
CA: Los Angeles – One of the
delis at Farmer's Market, 6333 W. 3rd St., Los Angeles 90036, phone (213)
CA: Redlands –
Gerrard's Market, 705 Cypress,
Redlands 92373 (909) 793-2808
CA: Sacramento – David Berkeley
Fine Wines & Speciality Foods, 515 Pavillions Ln.,, phone (916) 929-4422
CA: San Diego – Ralph's Market
(UTC and Clairemont)
CA: San Jose – Nob Hill Market
San Jose – Zanotto’s
CA: San Mateo – Draeger’s
Supermarket, 222 E 4th Ave., San Mateo, 94401 ($7.45 for 250 grams/ 8.8 oz.)
CA: Santa Clara – Cosentino’s
CA: Santa Clara – Safeway, at
3071 Stevens Creek
CA: Santa Maria – Costco ($4
for 16 oz.)
CA: West Covina – Old World
CO: Durango – Guido's Favorite
Foods, 3000 Main, Durango 81301, phone (970) 259-5028
CO: Superior – Wild Oats
CT: New Haven (and all their
Connecticut locations) – Stop & Shop (delivery offered through www.peapod.com;
they have the Bel Gioioso brand of Mascarpone [8-oz. tub] for $3.99 online)
CT: Willington – Santilli's
CT: Woodbridge – Stop and Shop,
Amity Road, Woodbridge 06525
FL: Brooksville – Papa Joe’s
Gourmet Deli, 6244 Spring Lake Hwy.
FL: Crestview – Publix Food
FL: Destin/Ft. Walton Beach –
Guglielmo's Italian Market, 529 E. Hwy 98, Destin, phone (850) 650-4481
FL: Destin/Ft. Walton Beach –
Publix Food Stores
FL: Elfers – The Cheese Lodge
FL: Fort Lauderdale – Carmine
(North Federal, next to Friday's)
FL: Fort Lauderdale –
Fernandos's (Federal & Oakland Park)
FL: Jacksonville – Fresh Market
(San Jose Blvd), Publix, Chef's Market (San Jose Blvd.)
FL: Merritt Island –
Albertson’s, near Cocoa Beach
FL: Pensacola – Four Winds Fine
Food Market on 9th Ave. ($10.99 per 16-oz. pkg.)
FL: Miami – Publix
(international cheese section)
FL: St. Petersburg – Mazarro's
Roasted Coffee Co. on 22nd St. N., phone 727-321-2400
FL: Sarasota – Gastronomia
Italian Market, 7119 Tamiami Tr. S., in the strip mall, just north of Outback
Steakhouse, phone (813) 927-8331
FL: Sarasota – PUBLIX
FL: Tampa – The Fresh Market,
13147 N Dale Mabry Hwy.
FL: Venice – PUBLIX
FL: Winter Haven –
Little Taste of Europe, 1165 First St.
South, Winter Haven 33880, 45 miles southwest of Orlando and 50 miles east of
Tampa; phone (863) 291-4677, fax (863) 291-4961 (Colombo brand during winter,
American product during summer)
FL: Winter Park – Albertsons
GA: Athens – Kroger and Publix
GA: Atlanta – Harry’s Farmers
GA: Atlanta – Kroger and Publix
GA: Dunwoody – E. 48th St.
Market, Jett Ferry Rd. at Mt. Vernon
GA: Marietta – Harry’s Farmers
GA: Snellville – Kroger, Hwy
GA: Snellville – Publix
GA: Warner Robins – Publix,
IA: Des Moines – Graziano Bros,
Inc. Italian Grocery, 1601 S. Union St., Des Moines, IA 50315-1247, phone
IL: Many cities – Woodman's
IL: Chicago – Dorminicks ($5
for 8 oz), Jewel Osco ($5 for 8 oz), Michael (Rt. 59, Naperville, $5.50 for 16
oz), and Meijers
IL: Lombard – Frankie's Deli, 4
Yorktown Convenience Center (imported and domestic brands)
IL: Schaumburg – Shop & Save
Market (16 oz. for $4.69), and Jewel (8 oz. for $5.99)
IN: Chesterton – Jewel-Osco,
770 Indian Boundary Road
IN: Columbus – Marsh
Supermarket, 25th Street
Indianapolis – Marsh Supermarket at Thompson & Emerson (Mozarella Fresca
IN: South Bend – Bamber's
Superette, 1145 Mish Ave. ($5.99 a pound)
KS: Kansas City – Hy-Vee, and
KS: Lawrence – Hy-Vee, and
KS: Wichita – Dillon's Stores
($5.99 for 8 oz., made in Denmark, WI)
KY: Bowling Green – Greenwood
Wine & Spirits, (270) 782-0300 ($3.95 per half pound
KY: Louisville – Whole Food
KY: New Albany – Meijers
LA: New Orleans – Rouse’s
MA: Cape Cod – Orleans Stop and
Middleton – Farmer Brown’s
MA: West Springfield, Stop and
MD: Baltimore – Trinacria
Italian Market on Paca Street
MD: Clinton – Nick's
Supermarket, phone (301) 868-7449
MD: Crofton – Vince's Deli,
1268 State Route 3 S., phone (410) 721-7300 (Bel Gioioso, $6.19 for 16 oz.)
MD: Pasadena – Metro Foodmart,
Ritchie Hwy. & Jumpers Hole Rd. (Bel Gioioso brand)
MD: Towson – Whole Foods
MI: Dearborn – Merchant’s, 2250
Michigan Ave., phone (313) 563-8700, fax (313) 563-1219
MI: Macomb – Randazzo’s Macomb
main store, 49800 Hayes Rd.
MI: Petoskey – Symon's General
Store, 401 E. Lake St., Petoskey 49770, phone (1-800) 771-6487, fax (616)
347-2612, email firstname.lastname@example.org
MI: Southgate – Kroger ($2.50
for 8 oz)
MI: Warren – Randazzo’s Warren
store, 13441 13-Mile & Schoenherr
Many cities – Cobruns Superstores (Bel Gioiorso brand)
MN: Duluth – The Italian
Village, 301 N Central Ave., Duluth 55807, phone (218) 624-2286
MN: Eagan –
2280 Cliff Rd., Eagan 55122, phone (651) 895-1088, (fax (651) 895-1021. (Also
sells pre-made Tiramisu in its Deli Section)
MN: Lilydale – Buon Giornos,
335 University Ave. E., (just east of the capital complex), phone (651)
MN: Minneapolis-St. Paul –
Byerly's grocery stores
MN: Minneapolis – Surdyk’s
Moorehead – Cashwell Foods (Bel Gioiorso brand)
MN: St. Paul – Cub or Rainbow
MO: St. Louis – Dierbergs
MS: Meridian – Foodmax, North
Hills Street (Castelli brand)
NC: Asheville – Ference Cheese
Co. on Weaverville Hwy. (Galbani brand. 17.5 oz, $9)
NC: Asheville – The Fresh
Market, Merrimon Ave., (Bel Gioioso, 3 oz, $4)
NC: Charlotte – Fresh Market,
Pineville-Matthews Rd., (8 oz, $4)
NC: Greensboro – Fresh Market,
on Lawndale (17.5oz. for $9.99)
NC: Jacksonville - Harris
Teeter, Henderson Dr. (Bel Gioioso, 8 oz, $4.49)
NC: Moorehead City – Commissary
for those with access (Belgioso, 8 oz, cheaper than Lowe's)
NC: Moorehead City – Lowe's
Foods (8 oz, $4.99)
NC: Moorehead City – Rex's
Italian Market (1 lb., $6)
Bismarck – Cashwell Foods (Bel Gioiorso brand)
Fargo – Cashwell Foods (Bel Gioiorso brand)
ND: West Fargo – Littlefields
NH: Tilton – Shaw's
Supermarket, Route 3
NJ: Clifton – Corrado’s, 1578
Main Ave., phone (973) 340-0628
NJ: Hillsborough – Carmine's
Italian Bakery and Specialty Foods, 390 US Highway 206, phone (908) 281-0110,
email@example.com (17.6 oz (500g) Emma brand: $6.99)
NM: Clovis – Albertson’s (About
$5 for 8 oz.)
NM: Albuquerque – Keller’s
NV: West Wendover – di Sogni
Specialties, 885 N. Pueblo Blvd., West Wendover, NV 89883
NY: Rome – Pecoraro Dairy
Products, Inc., 904 Erie Blvd West, Rome NY 13440, phone 315-339-0101 (they
OH: Akron – West Side Market
OH: Ashtabula – Albino's Market
OH: Cleveland – Heinen's
OH: Columbus – The Andersons
OH: Columbus – Meijers, Krogers
(in Italian section cheaper here)
OH: Columbus – Carfagna's
OH: Columbus – Wild Oats, off
Lane Avenue (8-3/4 oz. for $6.19)
OH: Dayton – Dorothy Lane
OH: Toledo – SoFo Supermarket
OK: Catoosa – Reasors
OK: Oklahoma City –
Albertson’s, all locations (about $5 per 8 oz.)
OK: Oklahoma City – Buy For
Less Grocery (about $5 per 8 oz.)
OK: Tulsa – Petty's Grocery
OR: Eugene – Market of Choice (BelGioioso
OR: Roseburg – Food World
PA: Easton – Giant Food,
William Penn Hwy. (Bel Gioioso brand)
PA: Philadelphia – Clemens
Markets (imported cheese section)
PA: Temple – Monte Lauro Fine
Italian Specialty Foods, 1114 Mount Laurel Rd, Temple 19560, phone (610)
929-1222 (Pohenghi and Galbani brands.
PA: Washington – Giant Eagle
PA: Wilkes-Barre – Wegman's
PA: Willow Valley – Darrenkamps
SC: Charleston – Saffron Bakery
& Cafe, 333 E. Bay St., Charleston 29401, phone (803) 722-5588, fax (803)
SC: Columbia – Publix Grocery
SC: Greenwood – Bilo Grocery
Store on Hwy 25 North (8 oz., Bel Gioioso brand)
TN: Memphis – Fino’s on the
Hill (midtown), Lucchesi’s (East Memphis)
TN: Memphis – Fresh Market,
White Station Rd. (8-oz for $6)
TN: Memphis – Kroger, and
Seesel's in mid-town
TN: Memphis – Lucchesi's on
Sanderlin Rd. (16-oz for $8)
TN: Knoxville – Kroeger’s
TX: Amarillo – The Kitchen
Gallery, Wolflin Village Shopping Center, Georgia Ave. next to I-40 (Bel
TX: Amarillo – The Casual
Gourmet, across the street from The Kitchen Gallery (Bel Gioioso brand, 8-oz
TX: Amarillo – United
Marketstreet on Georgia St.
TX: Austin – Central Market (8
oz. about $5; 16 oz. about $8.50)
TX: Corpus Christie – H.E.B.
Plus (5313 Saratoga)
TX: Dallas – Minyard Food
Stores (17 oz. about $12)
TX: Dallas – Tom Thumb (Bel
TX: El Paso – Ardivino's
Pizza’s store, 206 Cincinnati, El Paso 79902, phone (915) 532-9483
TX: Garland – Tom Thumb Stores
TX: Houston – Fiesta
Supermarket (Bel Gioioso brand, 8 oz. for $3.29)
TX: McAllen – HEB Supermarket (Bel
Gioioso brand 8 oz. [226 g.] $3.99 from Wisconsin
TX: McAllen – Sahadi
Delicatessen, (956) 682-3419, (Galbani brand 17.6 oz [500 g]. approx. $12.50
TX: Plano -– Albertsons at
Spring Creek Rd. and 75. (Bel Gioso brand)
TX: Plano – Whole Foods,
northwest corner of Park and Preston, 2201 Preston Rd., Suite C, Plano, TX
75093, phone (972) 612-6729, fax (972) 867-0414
TX: Sherman – Albertson’s (8-oz
for little over $3.50))
TX: Wichita Falls (No. Central
Texas half-way between Oklahoma City and Dallas-- Kouri's Supermarket (Bel
Gioioso brand, $2.98 for 8 ounces)
UT: Salt Lake City – Granato's
(Frank Granato Importing Co., 1391 S. 300 W., and at 4044 S. 2700 E.), Galbani
brand, $9.50 for 17.5-oz container)
VA: Kroger Stores (the larger
ones, in deli area with other "specialty cheeses and meats"
VA: Blacksburg – Kroger at 903
University City Blvd., (540) 951-3045; and in the Gables Shopping Center,
Spring Creek Rd. and 75, (540) 953-7004
VA: Christiansburg (about 20
minutes from Radford, and 10 minutes from Blacksburg) – Kroger (Bel Gioioso
VA: Forest – Delahunty's
Gourmet Shop, corner of Route 221 and Perrowville Rd., near Bedford, VA. Phone
(434) 525-5930 (they don’t stock, but can order it)
VA: Fredericksburg & Richmond –
VA: Radford & Roanoke –
Provisions Gourmet Foods, Hunting Hills Plaza, Route 220
VA: Roanoke – Kroger Stores
VA: Springfield – Fresh
Fields/Whole Foods (Vermont brand)
VA: Springfield – Giant Foods
(imported, 228g. for $3.99)
VA: Virginia Beach – Harris
Teeter, and Bella Monte Store
VT: Websterville (for CT
residents too) – Vermont Butter & Cheese Company (American Cheese Society
VA: Williamsburg – Ukrop’s deli
WA: Many cities – Costco
WI: Brookfield – V. Richard's
European Market, intersection of Bluemound and Calhoun Roads
WI: Eastsound – Rose's Bread
and Specialties (Eastsound Square)
WI: Eau Claire – Mega Pick 'N
Save (Bel Gioioso brand, made in Denmark, WI)
WI: Many cities – Woodman's
WI: Kenosha – Tenuta's, 3203 -
52nd, phone (414) 657-9001
WV: Morgantown, Sammie's Italia
ALBERTA: Edmonton – The
Italian Centre BRITISH COLUMBIA – all Canada Safeways
NOVA SCOTIA: Bedford – Pete's
ONTARIO: Toronto, Dominion
Supermarket, 89 Gould St., pretty close to Ryerson University; cross streets
Dundas and Church (Mutual). Website: http://www.freshobsessed.com (CAN$879
for 475 grams)
QUEBEC: Laval – Bonanza
chair, many grocery stores, ($8-$10 Canadian per pound).
QUEBEC:Quebec City –
L'Epicerie Europeenne, St. John Street..
QUEBEC: St. Leonard – Any
food store, ($8-$10 Canadian per pound).
AUSTRALIA QUEENSLAND: Brisbane – Coles Supermarket, Brisbane
Central City District
- AUSTRALIAN CAPITAL TERRITORY: Phillip – Edelweiss Gourmet, The Market,
Woden Plaza, Phillip 2606, phone 02-6281-1817
- QUEENSLAND: Brisbane – Woolworths Supermarket, Indooroopilly Shopping
- VICTORIA: Melbourne – Coles Supermarket, Glenhuntly Road, Elsternwick
Mexico City – El Palacio de Hierro
San Miguel de Allende – Remo’s, Road San Miguel to Queretaro km. 1, phone (15)
152-0453, fax (15) 152-7440, hours: Daily 9-5, Sunday 9-3 (89 pesos/liter)
Tyrone – Fivemiletown Creamery Co. NORWAY
Ultra grocery store chain SOUTH AMERICA
Rio de Janeiro – Barra Shopping - Place XV Market (0.5 kilos, R$16
Brazilian Reais, about US$14/pound) BRAZIL: Rio de Janeiro – Zona Sul
supermarkets, many locations (R$10 for 400 grams, about US$3.70)
Asunción – Casa Rica Delicattessen, Av. Aviadores del Chaco corner of Av.
San Martin, as well as at the Tuesday's green market at the Mariscal Lopez
Shopping Center (Donatti brand, made in Paraguay, about $3.65 per 350-gram
[roughly 6 oz.] pot)
Local Sources Wanted!
Several site visitors have asked for help in finding mascarpone in their area.
Sources are still wanted for the following cities (alphabetical by
state/city): notify us
AR: Helena/West Helena