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Milk
Milk

Mascarpone is a cheese that originates from northern Italy (Lombardy). Mascarpone is the only fresh cheese obtained from milk cream and citric or acetic acid.

It’s a creamy, consistent, yellowish white coloured, sweet and highly caloric cheese. Although technically, mascarpone is not a cheese but just the result of adding bacteria to the cream extracted from milk used in the making of parmesan. However, it’s usually described as a curd cheese, although it’s made in a similar fashion to yoghurt. After adding the bacteria to cream it is slighted heated and then it’s left to mellow and thicken. It’s a very delicate product that must be consumed fresh because mold (grows very quickly. It is broadly used for tiramisu (typical dessert from the Italian cuisine) and to eat along with panettone.

Nutritional information (0.1 kg)
Fiber 0.0 g
Saturates 28.0 g
Monounsaturated fatty acids 0.0 g
Polyunsaturated fatty acids 0.0 g
Cholesterol 0.0 mg
Calcium 0.0 mg
Iron 0.0 mg
Zinc 0.0 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 0.0 ug
Salt (Sodium) 80.0 mg
Sugars 3.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.