Every once in a while, an accident happens with the best of consequences. The Hannaford Market weekly flyer advertised Bel Gioioso brand mascarpone cheese for sale at $3.69 per eight ounce container. Several years ago when all things Italian became popular in my household, I gave this product a try. This soft cheese is spread on toast, bagels and mixed into dessert recipes. The flavor is light and creamy. The texture is silky smooth on the tongue. It’s never too sugary and has half the fat and calories of butter. It is truly soft in the container and can be easily spread with a butter knife. The taste is similar to half and half made into a cheese.
The specialty cheese section at the end of the produce aisle and near the deli counter is where the item is found. I picked up the container and went on with shopping. Later in the afternoon, tea time rolled around and a chance to enjoy a treat. A pistachio walnut muffin warm from the oven will be perfect with mascarpone. This is the moment I noticed the label was different, it’s not the plain variety. It’s called Bel Gioioso Tiramisu. Oh! The ingredients include coffee.
I am the odd American that never picked up the habit of drinking coffee. While on vacation in Italy, I had a few sips of espresso, but otherwise, don’t indulge. I trust the brand so I opened the package and let my senses lead the way. The soft cheese is a beautiful shade of palest cafe au lait. The aroma is delicate and hinted at hazelnut. The texture is soft and light as expected. But, the flavor is not what I expect at all. It’s a light, light hint of coffee, almost cocoa in taste. This is yummy! Beyond yummy! It’s absolutely a divine combination of cream, milk, citric acid, coffee and sugar.
Mascarpone Bel Gioioso Tiramisu is perfect to spread on cookies, cakes and tiramisu. The majority of coffee flavored anything often tastes too strong and metallic. This tastes different. What a delightful mistake! This recipe reminds me right away of Italy and the superb way flavors are blended together. No ingredient overpowers the other. The balance is well-crafted. I’d love to know what brand of coffee is used and how it is folded into the cheese. A query has been sent to the chefs. In response, “the coffee is a concentrated liquid coffee that is blended with the cheese during the cheese making process.” So, the brand stays a chefs secret. It’s got to be Italian coffee.
The label says it is made in Denmark, Wisconsin, but the cheese making technique is from Italy. Founder Enrico Auricchio from Naples came to America to start the cheese making business in 1979. Two expert cheese makers from Italy, Mauro Rozzi and Gianni Toffolon, were brought into the business to put the craftsmanship into their product. Auricchio says, ” the art of the cheese makers is what makes the cheese different.” Agreed, the taste is clean, fresh and beautiful. As the name says, Bel Gioioso, or beautiful joy and it most certainly is.
The website for Bel Gioioso is user friendly and provides a display of their award-winning cheese products and recipes. Click on the link to explore the product selection. Every once in a while, an accident happens with the best of consequences. È delizioso.
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