Product code MASCARPONE
Category CHEESE
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Mascarpone is a cheese made from the processing of cream and citric acid. It is typical of some areas of Lombardy (in particular Lodi and Abbiategrasso) and is recognized as a traditional Italian food product.
It has the appearance of a soft, firm, light yellow-white cream, with a very sweet, highly caloric flavor. It is a product to be eaten fresh.
Unlike almost all Italian cheeses, which are made by rennet coagulation, mascarpone is produced by the acid-thermal coagulation of the cream: through the addition of citric acid and processing for 5 or 10 minutes at high temperature, even up to at 90-95 ° C. This different coagulation is the cause of the creamy consistency of the mascarpone. Since coagulation of the present casein occurs, mascarpone is however classifiable as cheese, not as a simple dairy product. The coagulation follows the dripping of the whey with filtration of the mascarpone. It is generally used the milk of the morning milking that, just arrived at the dairy, is subjected to centrifugation to obtain the cream with a percentage of fat around 35%. The milk used is usually pasteurized. At the industrial level, an acidity regulator is added to balance the citric acid.
Not being made with rennet, it is used in vegetarian cuisine.

In traditional Italian cuisine Mascarpone cheese is a great match to mustards or mustard sauces, but in the world it is known as a fundamental ingredient to prepare an excellent Tiramisu cake.





250 gr of Mascarpone
150 gr of Savoiardi
100 gr of sugar
4 cups of coffee
50 gr of cocoa unsweet powder

Whip the egg yolks with the sugar for a few minutes until sugar has melted, add the mascarpone cheese and continue to mix until creamy.
Whip the egg whites until stiff and add to the cream, stirring from the bottom to the top to avoid dismount the egg whites.
In a baking dish intersperse with the trimmings of mascarpone cream and biscuits soaked in coffee.
Finish the cake by dusting it with cocoa powder.

Curiosity: the origin of this dessert is attributed to several cities in northern Italy and each has its own variant, in place of Savoiardi you can use other biscuits without eggs.

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