Mascarpone is a triple-creme cheese, made from a generally low-fat (25%) content fresh cream. It's made from the milk of cows that have been fed special grasses filled with fresh herbs and flowers – a special diet that creates a unique taste often described as "fresh and delicious." Mascarpone is used in regional dishes of Lombardy, where it is a specialty. It generally is used alone (sometimes a bit of sugar is added) or in zabaglione. Milky-white in color, it is a thick cream that is easily spread. When fresh, it smells like milk and cream, and often is used in place of butter to thicken and enrich rissoti. The cheese apparently originated in the area between Lodi and Abbiategrasso, west and south of Milan, probably in the late-16th or early-17th century. Some say the name came from "mas que bueno" (Spanish for "better than good"), although this may only have been a judgement made by a Spanish official when Lombardy was dominated by Spain. It also may have come from "mascarpa," a milk produce made from the whey of stracchino or aged cheese. Or, it may come from "mascarpia," the local dialect for ricotta, since both cheeses are made by a virtually identical process. The thought then, is that mascarpone originated as a by-product from other cheeses. Originally, it was produced in autumn and winter for immediate consumption. Generally, the cheese is sold right after processing and should be used immediately. If refrigerated, it will last about a week.