Mascarpone Sterilgarda Cheese – 2 kg tub

Mascarpone is produced in Lombardy by a process known as acid-thermal coagulation of milk cream by adding acetic or citric acid and processing it for 5 or 10 minutes at temperature up to 90-95 °C. This method of coagulation, coupled with a dripping of serum, results in its creamy consistency.

It is usually eaten on its own or used to prepare dessert, such as tiramisu. During the Christmas time it is also consumed with Pandoro or Panettone. A vast variety of uses!

This is a pre-order cheese and waiting period to receive it is approximately 2 weeks.