Mascarpone cheese is made from light cream and can be eaten directly.

Mascarpone cheese is a kind of fresh milk fermentation coagulation, and then remove part of the water formed by the "fresh cheese". Its solids are 80% cheese fat. The degree of softness is between whipped cream and cream cheese cream cheese, with a slight sweetness and rich flavor.

Expanded Information:

Strictly speaking it can't be considered a cheese - as it is neither fermented by strains of bacteria nor made from curdled milk mold. It's very easy to make in its own right, and is made by adding tartaric acid to light cream (or light cream, as it's often called) and turning it into a thicker consistency.

So Mascarpone should be categorized as clotted cream, not cheese, it is because it is not a traditional cheese, so that the shelf life is short, difficult to preserve, so the market price has been very high. Many people use cream cheese + lemon juice instead of mascarpone, although one is made with tartaric acid and the other with lemon juice, but the taste difference is not very big.

Baidu Encyclopedia - Mascarpone Cheese