Mascarpone is one of the few soft cheeses that can be successfully frozen. Seal the cheese tightly in its original container and then pack it inside of a heavy-duty plastic freezer bag to minimize the risk of freezer burn.
Thaw frozen mascarpone slowly in the refrigerator and use it within two months. Mascarpone may separate or break after defrosting. The cheese can often be saved by whisking it vigorously while it is still very cold.
Mascarpone is a versatile cheese that is similar to ricotta, although ricotta is generally used in savory dishes, while mascarpone is mostly associated with desserts.
