Mascarpone
Technically, mascarpone is made from very fresh cream obtained by centrifuging milk, then curdling it with citric or tartaric acid.
Today, the general public is primarily familiar with the long-life version.
However, the processing required for this version significantly alters the original flavor of the product, which, due to its short shelf life, was once available only in winter.
Artisanal mascarpone, with its very short shelf life, offers an unmistakably fresh flavor, delicately sweet and slightly tart.
Characteristics
Region
Milk Origin
Appearance
milky white cream, quite compactmilky white cream, quite compact
Taste
sweet, with slightly acidic notes of butter and cream
Pairings
Sweet wines, rum. Excellent with the addition of sugar, coffee, cocoa, dark chocolate chips, and cinnamon.
Technical specifications
| Milk | cow's cream, pasteurized milk |
|---|---|
| Processing | industrial and artisanal |
| Cheese paste | raw, unpressed |
| Production | all year round |
| Fat | 53% Mgss |
| Weight | 0.5-2 kg |
| Producers | dairies in the Lombard Po Valley |
| Whole Cheese Code | 0900014 (250 gr.) – 0900015 (1, 5 kg.) |
