What is the point of Mascarpone Cheese?

Curiosity recently led me to buy a carton of mascarpone Cheese.

It tasted like cream, with the addition of just a hint of cheese. For many purposes it would be an acceptable alternative to cream or even to butter.

It seems to go well with jam, and when I spread some on a slice of bread it formed a perfectly good basis for my breakfast marmalade,

However, at £2-25 of 250 grams, it costs nearly £10 per kilo, much more expensive than cream, butter, or marg.¹, so what is the point of it?


¹ note that the pseudo abbreviation 'marge' is plausible only to people who can't spell 'margarine'