i am making a tirimisu cake for this afternoon and i had put the mascarpone in the freezer a few weeks ago. i took it out and got ready to use it just now and the texture was all weird. it was crumbly kinda. i am not sure if that means it is bad or what. i think it tasted fine but i'm not sure. the cake had to sit in the fridge for liek 5 hours so i need to get it done asap and don't really have time to go all the way to town and buy some more!
"Ricotta cheese cannot be frozen very successfully. Mascarpone can be frozen, Lambert says, but it may separate or shatter when defrosted. It can be re-emulsified, though, by whipping it vigorously with a wire whisk while it is still very cold."
excerpt from http://www.ochef.com/86.htm
hope that helps
oh wow, thanks