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Recommended Recipe: BelGioioso's Tiramisu recipe

What It Is, How It's Made, How You Can Make It
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 and delicious."

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.

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 dense.

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 little protein.

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 CheeseMaking.

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.

1. Remove the bowl, place the pan on medium heat, and bring the water to a boil.
2. Place the cream in the bowl and place over the boiling water.
3. 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.
4. Stir in the vinegar, continuing to stir gently until the cream begins to curdle.
5. Remove the pan from the heat, cover, and allow the curds to firm up for 10 minutes.
6. Line a strainer or colander with dampened cheesecloth, napkin, or coffee filters.
7. Set the curds into the strainer.
8. Allow the mascarpone to cool to room temperature, cover the strainer tightly with plastic wrap.
9. Refrigerate for 24 hours to allow the cheese to finish draining and become firm.
10. Store in the refrigerator in a tightly covered container.
11. Use within 3 to 4 days.

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).

1. Pour the cream into the top of a double boiler and place over simmering water.
2. 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 thermometer.
3. Remove from heat and allow to cool, stirring occasionally.
4. 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, preferably 24.
5. 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)

1. Place cream in a glass casserole or bowl, and place casserole into a larger flameproof pan.
2. 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.
3. 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.
4. Remove glass casserole or bowl from the larger pan, and stir another 2 minutes.
5. Line a fine-mesh basket or strainer with thick cheesecloth and pour in cream mixture.
6. Allow to stand for 12 hours in a cool place or on the bottom shelf of the refrigerator.
7. Prepare four 9-inch squares of cheesecloth.
8. Divide mascarpone in four.
9. Place a quarter of it on each square of cheesecloth and fold like a package, without tying it.
10. Place packages on a plate and refrigerate for another 12 hours before using.

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).

Ingredients

• SKIM MILK, ½ gallon
• RENNET, 1 tablet
• WHOLE BUTTERMILE, ½ cup whole buttermilk
• NONFAT DRY MILK,1 1/4 cup
• CREAM OF TARTAR, pinch

Directions

1. 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.
2. Immediately stir in the other ingredients to blend.
3. Cover with plastic wrap and let stand for 24 hours at room temperature.
4. Drain and discard liquid from the cheese clabber.
5. Line a colander with 2 layers of cheese cloth and turn cheese into colander.
6. Place colander over bowl for more draining.
7. Cover with plastic wrap and refrigerate for 36 hours.
8. Place finished cheese into bowl use as desired.
9. Keeps 2 weeks covered in the fridge.
10. 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.

 

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.

Recipe 1

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.

Recipe 2

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 Tiramisu.

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):

UNITED STATES 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: Trader Joe's

Chain Market: Wal-Mart (Bel Gioioso brand Mascarpone)

Chain Market: Whole Foods 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 (Kansas)

Military Commissaries

BY STATE:

AL: Huntsville: Publix Supermarket (8 oz. for $4, Bel Gioioso brand)

AR: Fayetteville – Ozark Natural Foods

AR: Little Rock, Hestand's in the Heights (North University, between Cantrell and Kavanaugh, phone [501] 663-1417)

AR: Rogers – The Market at Pinnacle Point, 5415 Pinnacle Point Dr., Rogers, AR 72758, phone (479) 464-8615. (8 oz for $4.49)

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 Market

CA: Various cities – Trader Joe's Markets

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) 783-6835

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) 939-7792

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

CA: 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 Deli

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 Market

CT: Woodbridge – Stop and Shop, Amity Road, Woodbridge 06525

FL: Brooksville – Papa Joe’s Gourmet Deli, 6244 Spring Lake Hwy.

FL: Crestview – Publix Food Stores

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 supermarkets

FL: Tampa – The Fresh Market, 13147 N Dale Mabry Hwy.

FL: Venice – PUBLIX supermarkets

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 supermarkets

GA: Athens – Kroger and Publix

GA: Atlanta – Harry’s Farmers Market

GA: Atlanta – Kroger and Publix

GA: Dunwoody – E. 48th St. Market, Jett Ferry Rd. at Mt. Vernon

GA: Marietta – Harry’s Farmers Market

GA: Snellville – Kroger, Hwy 124

GA: Snellville – Publix

GA: Warner Robins – Publix, Kroeger’s

IA: Des Moines – Graziano Bros, Inc. Italian Grocery, 1601 S. Union St., Des Moines, IA 50315-1247, phone (515) 244-7103

IL: Many cities – Woodman's Food Market

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

IN: Indianapolis – Marsh Supermarket at Thompson & Emerson (Mozarella Fresca brand)

IN: South Bend – Bamber's Superette, 1145 Mish Ave. ($5.99 a pound)

KS: Kansas City – Hy-Vee, and Wild Oats

KS: Lawrence – Hy-Vee, and Community Mercantile

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 Market

KY: New Albany – Meijers

LA: New Orleans – Rouse’s

MA: Cape Cod – Orleans Stop and Shop

MA: Middleton – Farmer Brown’s

MA: West Springfield, Stop and Shop

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 csymons@freeway.net

MI: Southgate – Kroger ($2.50 for 8 oz)

MI: Warren – Randazzo’s Warren store, 13441 13-Mile & Schoenherr

MN: Many cities – Cobruns Superstores (Bel Gioiorso brand)

MN: Duluth – The Italian Village, 301 N Central Ave., Duluth 55807, phone (218) 624-2286

MN: Eagan – Briano’s Deli-Italia, 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) 224-1816

MN: Minneapolis-St. Paul – Byerly's grocery stores

MN: Minneapolis – Surdyk’s

MN: 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)

ND: Bismarck – Cashwell Foods (Bel Gioiorso brand)

ND: Fargo – Cashwell Foods (Bel Gioiorso brand)

ND: West Fargo – Littlefields Deli

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, carminesfoods@aol.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 ship!)

OH: Akron – West Side Market

OH: Ashtabula – Albino's Market

OH: Cleveland – Heinen's

OH: Columbus – The Andersons General Store

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 Market

OH: Toledo – SoFo Supermarket (16oz., $5.69)

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 Store

OR: Eugene – Market of Choice (BelGioioso brand)

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 Supermarket (www.wegmans.com)

PA: Willow Valley – Darrenkamps Market

SC: Charleston – Saffron Bakery & Cafe, 333 E. Bay St., Charleston 29401, phone (803) 722-5588, fax (803) 722-5590

SC: Columbia – Publix Grocery Store

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 Gioioso brand)

TX: Amarillo – The Casual Gourmet, across the street from The Kitchen Gallery (Bel Gioioso brand, 8-oz tub)

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 Gioioso brand)

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 from Italy)

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 brand)

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 – Ukrops

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 awardee)

VA: Williamsburg – Ukrop’s deli section

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 Food Market

WI: Kenosha – Tenuta's, 3203 - 52nd, phone (414) 657-9001

WV: Morgantown, Sammie's Italia Specialty Foods

CANADA

• ALBERTA: Edmonton – The Italian Centre BRITISH COLUMBIA – all Canada Safeways

• NOVA SCOTIA: Bedford – Pete's Frootique

• 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 Centre
• VICTORIA: Melbourne – Coles Supermarket, Glenhuntly Road, Elsternwick

MEXICO
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)

NORTHERN IRELAND

Tyrone – Fivemiletown Creamery Co. NORWAY
Ultra grocery store chain SOUTH AMERICA
 

BRAZIL:

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)

PARAGUAY:

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