Mascarpone is a cheese
obtained from the cream of milk. It is typical of some areas of
Lombardy. The name seems to derive from the slang word mascherpa or
mascarpia, which indicates ricotta or cream of milk. The precise
origins of this milk derivate are not known, but its production and
use, surely date back to various centuries ago. Traditionally
mascarpone was only produced during the cold season while today you
can find it all year round. It looks like a soft, consistent cream,
white-pale yellow in color, with a very sweet flavor. It has to be
consumed fresh because tends to rapidly turn rancid. In the kitchen
it is used with other ingredients for the preparation of sweet
creams: liquors, sugar, cacao, eggs, cookies.
Country of Origin:
Young fresh whites slightly fruity: Vermentino, young Chardonnay, Soave, Bianco di Custoza, Pinot Grigio, Nosiola, Greco di Tufo.