Mascarpone

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
Dimensions
n/a
Producers
dairies in the Padana-Lombardy plains
Codice forma
n.d.
Codice tagliato
n.d.

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