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Technically, Mascarpone is made with fresh cream obtained by churning the milk and curdling it with citric or tartaric acid.  Currently, the most well known is a long life consumer version. However, the methods used to achieve this have significantly changed the original taste of the product (which, due to its perishable nature, was originally only available in the winter). Artisan mascarpone is still highly perishable but has an unmistakably fresh, ‘alive’ and slightly acidic taste.

Organoleptic characteristics
Aspect and texture: milk white, rather compact cream
Taste: sweet with slightly acidic traces of butter and cream
Serving suggestions: White wines and rum. Excellent with the addition of: sugar, coffee, cocoa, flaked dark chocolate and cinnamon.
Technical characteristics
Milk: pasteurised, cow’s cream
Production method: industrial and artisan
Paste: uncooked, not pressed
Salting: none
Ripening: none
Production period: throughout the year
Fats: 60% F-Dm
Weight: 0.5 – 2 kg
Size: n/a
Producers: dairies in the Padana-Lombardy plains