Organic mascarpone is a creamy cheese made from the cream of organically produced milk. With its delicate and enveloping taste, it can be used with a wide variety of ingredients. Thanks to its unmistakable creaminess and flavour, it is indispensable in many pastry preparations.
ORGANIC pasteurised MILK cream. Acidity regulator: citric acid
|of which saturates||32,5g|
|of which sugars||2,8g|
Texturecreamy, with a buttery appearance
Tastesweet, flavour of cream
Mascarpone is a creamy cheese that is obtained from milk cream through a denaturing process, obtained by adding acids (citric acid, lactic acid) to the raw material. After this operation, the whey is removed without any pressing or seasoning. This product has a milky-white color and is easily spreadable. When fresh, its aroma is reminiscent of milk and cream.
TerritoryThe origin of Mascarpone is usually found in the area between Lodi and Abbiategrasso, south-west of Milan, probably between the end of the sixteenth century and the beginning of the seventeenth century. The name presumably derives from the term "mascarpa" - a dairy product obtained from the whey of Stracchino cheese - or from the word "mascarpia" - a local dialectal term used to identify Ricotta cheese, despite Mascarpone is not obtained from whey (as it is the case for Ricotta cheese).
Type of pack:Bowl and lid
Storage conditions:keep refrigerated at +4 °C