Sterilgarda Mascarpone UHT 500g | 🦆The Bow Tie Duck Manila
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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.

Prepa­ra­tion

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.

Tru­ly Italian

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. 

Storage Instructions

Store in the fridge. Con­sume with­in 5 days after opening. 

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