Fresh Handmade Mascherpa
Cow
Pasteurized milk
Without crustProduct code
Availability
It looks like a soft but thick cream, white to a very pale yellow, sweet and very high in calories. It is used fresh and does not last long. Most Italian cheese is made through presamic coagulation, which means adding rennet to milk, while Mascarpone is made through an acid-thermal coagulation of milk cream which means that acetic acid or citric acid is added to the milk cream and is processed for 5-10 min. at a temperature of 90-95 °C. Obtaining coagulation through this process gives the unique creaminess to Mascarpone. This is also why Mascarpone is a dairy product but not cheese. The milk we use to make Mascarpone is the first milked of the day, and as soon as it reaches the premises it is first centrifuged to obtain milk cream with a 35% content of fat.
It is not produced using rennet so it can be used by vegetarians.
It does not contain coagulated casein so it does not cause negative effects to people who are milk intolerant.
Fresh cream and citric acid. ALLERGENS: MILK and MILK protein
SHAPE: it is a cream so it does not have a specific shape.
EXTERNAL FEATURES: milk cream white.
INTERNAL FEATURES: homogeneous milk cream white.
AROMA: fresh cream and slight hints of cooked butter.
FLAVOUR: balanced, very sweet, the paste is moist and very soluble.
- Food pairings:
Main ingredient in Tiramisù, ideal for sweet and savory recipes like sauces, spreads, fillings, and dressings.
- Wine pairings:
Can be mixed with liqueurs, coffee, biscuits, sugar, and eggs. Suitable for various dessert and savory recipes.
CowPasteurized milkWithout crustCode produit
Disponibilité
Unit of measurement
Kilo
Package Type
Pet tray
Weight per piece
1.5 kg
Pieces per box
1 tray
Storage conditions
Refrigerate from 0°C to +4°C
Transportation
Refrigerated from 0°C to +4°C
Product life in sealed package
12 days
Minimum order quantity
1 box
Valori nutrizionali medi
per 100 gr di prodotto
Etichettatura Ambientale
Verifica le disposizioni del tuo comune.
