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Mascarpone comes from the area of Piedmont and Lombardy in Italy. It is a fresh cheese related to cream and ricotta. Its taste is slightly sour and its smooth texture looks like firm whipped cream.
Mascarpone is manufactured from cream that has been acidified and heated at 100°C, which causes precipitation of the curd. Curd is then separated from lactoserum by filtering or mechanical separation. Cheese is slightly salty and whipped. No rennet and no culture are used to manufacture this cheese.
Mascarpone fat content is very high. Mascarpone is composed of 80% fat on dry matter. 100 grams of mascarpone contain around 42 grams of fat.
Mascarpone is used in many recipes such as desserts, sauces, soups… Its flavour is its main asset, no ingredient and no taste enhancer are added. Mascarpone is an excellent binding agent and supports perfectly well acidity.
FIT offers you:
Cream and fat input
Thickening (soups, risotto)
Slight taste, sweet flavour