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.
