Mascarpone is a fresh soft cheese from the Lombardy region, made by skimming milk cream.
Mascarpone is a thick cream. The texture of Mascarpone is creamy, almost buttery, with a velvety consistency.
It is characterised by a sweet and delicate flavour, which makes it a perfect ingredient for some famous Italian recipes, like Tiramisu.
Raw material:Heavy milk cream.
Appearance:From white to straw-coloured
Taste:Dolce and very delicate with velvety and creamy texture
Curiosity:The precise origins of this milk derivative are not known, but its production and consumption certainly date back to several centuries ago. According to the journalist Gianni Brera the exact name of the product should rather be mascherpone, deriving from Cascina Mascherpa, an unidentified farmstead that is, or was, in the lower border between the provinces of Milan and Pavia.
Traditionally, mascarpone was produced only during the cold season, while today it is a product available all year round.
Ingredients:MILK cream, acidity regulator: citric acid
Allergens:Milk and products thereof
Storage Conditions:Keep refrigerated between +2 and +4 ¬∞C
Instructions for use:After opening keep refrigerated between +2 and +4 ¬∞C and consume within 2 days.
Energy: 1463 kJ / 355 kcal
Fat: 35.5 g
which saturates:24.9 g
Carbohydrate: 3.0 g
of which sugars: 3.0 g
Protein: 5.8 g
Salt: 0.07 g
Typical value per 100 g