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Mascarpone is an Italian cheese made from cream, coagulated thanks to the addition of citric acid or acetic acid.
After denaturation, the whey is removed without pressing or aging. Mascarpone can be manufactured using cream and tartaric acid, citric acid, or lemon juice.
Mascarpone is recognized as a Prodotto agroalimentare tradizionale (traditional regional food product).
Mascarpone is milky-white in color and is easy to spread. It is used in various Lombardy dishes, and is considered a speciality in the region. It is one of the main ingredients in the modern Italian dessert known as Tiramisu, and is sometimes used instead of butter or Parmesan cheese to thicken and enrich risottos.