The Lombardy region of Northern Italy is historically credited with the creation of Mascarpone.  Mascarpone is Italian cream cheese and the principal ingredient in Tiramisu and countless recipes that require the thickening of sauces

Mozzarella Fresca Production Overview

1. Grade A cream undergoes a proprietary slow-heat cooking process to minimize lactose sugar caramelization.  Fewer caramelized sugars result in a whiter product that has a sweet finish rather than a sweet start (better for cooking)
2. The mixture coagulates and thickens during heating; the thickened mixture is considered mascarpone
3. The mascarpone is packed at the peak cooking temperature to preserve freshness without the use of preservatives

Product Notes:

Mozzarella Fresca Mascarpone is made from only fresh cream to create a distinctively creamy, slightly sweet and buttery flavor.  Our Mascarpone is made in the imported style so that it is smoother and creamier than other domestic products, perfect for gourmet cooking and baking.  Mascarpone is more of a dairy product than a cheese and is an outstanding natural replacement for all processed cream cheeses – fabulous in cheesecake!  Enjoy this creamy cheese in dips, in fruit salads, and on pastries, bagels, or toast sprinkled with cocoa, sugar, or cinnamon.  For dessert, blend into a mousse, or freeze into sorbet or ice cream

Selection & Storage:

Mascarpone should be whitish to straw-yellow, creamy and smooth with no lumps, saltiness, or bitterness.  Mascarpone should be used soon after purchase and not stored for long periods of time in the refrigerator.  Mascarpone should be used within seven days of opening.