Mascarpone is an Italian cheese from the Lombardy region, produced from milk cream curd with citric acid or acetic acid. It is a dense, double or triple cream with a soft dough with a very high fat content ranging from 60% to 75%. The rich content of resulting fat fat makes cheese an essential ingredient in Italian recipes such as tiramisu and cheesecake.
We make fresh mascarpone everyday in our laboratory with biological cow's milk.
sale only on order