This Italian cream cheese is a native of the Lombardy region of Italy, which is also home to the towns of Milan and Gorgonzola. It is made from the cream of cow’s milk, but no cheese starter or rennet is used in its production. Rather than being churned like butter, mascarpone is made by draining the moisture from heavy cream using a small amount of citric acid and finely woven cloth. The result is an extremely smooth, slightly sweet fresh cheese. The best-known use of this ultra-rich dairy product is in tiramisu, a delicate Italian dessert made with mascarpone, liqueur and ladyfingers. It is also delicious straight, topped with fresh berries, or in a savory spread when mixed with anchovies, mustard, and herbs.