A cheese with ancient origins, characteristic of some areas in the Lombard region, whose name derives from mascherpa, which in the Lombard dialect means ricotta or milk cream. Mascarpone comes from the processing of the milk cream and citric acid, used for coagulation. The use of citric acid gives this product a particularly creamy consistency. Furthermore, because the rennet is left out the production process, mascarpone is an ingredient very much used in vegetarian cooking. It ends up being a creamy white straw-colored paste, refined in taste. Mixed with liquor, coffee, cookies, sugar, and eggs it forms the base for the preparation of delicious, sweet cream and it is one of the principal ingredients in tiramisu.
Ingredients & Allergens
Pasteurized Cream and pasteurized cow’s Milk. Acidity corrector: citric acid E330. No preservative.