Mascarpone

The Mascarpone was born in the 7th century, in Lombardy in the North of Italy. Today made in all the Italian regions, its world reputation is not to be made anymore. It is a fresh un-ripened cheese the whey of which has been drained. With its ivory colour, its smooth texture, the Mascarpone has a very soft and creamy flavour, while providing a slightly acid and buttered aroma. The Mascarpone can be used in salty as well as sweetened recipes; it is a key partner to realize the famous Italian Tiramisù. In addition, it's very smooth texture allows binding sauces and you may add it in soups and in the preparation of your cheese-topped gratins.