Mascarpone is great with fresh fruit. Every year when I get ripe
apricots I halve and pit them, put a spoonful of mascarpone in the
middle, and top with cherries or berries. I can make a whole tray of
them in a short time, no cooking needed, although they are also good
cooked this way. It is a simple and refreshing early summer treat.

For eating on crackers, I prefer Fontina an Edam. I also enjoy Tallegio
when I can find it.

Dean G.