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Sterilgarda Mascarpone UHT 500g
100% Italian Milk
Originating from the Lombardy region and recognized as a prodotto agroalimentare tradizionale (PAT) or traditional regional food product, mascarpone is a specialty that is highly regarded by Italians. A must have for both sweet and savory dishes or recipes, tiramisu being the most popular.
Tasting Notes from The Curator
The texture of Mascarpone is creamy and delicate. The concise portrayal of Mascarpone really is just thickened cream that is on its way to becoming butter. It is a thick, double or triple cream, soft cheese with a very high fat content ranging from 60% to 75%. The rich butterfat content makes the cheese an essential ingredient in Italian recipes like Tiramisu and cheesecakes.
Mascarpone is used in both sweet and savory dishes. It is added to enhance the flavor of the dish without overwhelming the original taste. The cheese tastes best with anchovies, mustard and spices, or mixed with cocoa or coffee.
A famous Italian dessert, Tiramisu, is a layered dish made of Savoiardi or Lady Fingers, espresso, brandy, chocolate and Mascarpone. The use of this cheese for this dessert is considered a forefront of Italian cooking.
Another possible use of Mascarpone is to thicken puddings and dessert creams. It is also popular as a standalone dessert served with fruit or syrup.
Mascarpone originated in the area between Lodi and Abbiategrasso, Italy, southwest of Milan, in the late 16th or early 17th century. The name is popularly held to derive from mascarpa, an unrelated milk product made from the whey of stracchino (a young, barely aged cheese), or from mascarpia, a word in the local dialect for ricotta. Unlike ricotta, Mascarpone is made of cream.
Store in the fridge. Consume within 5 days after opening.