Fresh cheese made from cow's milk and fresh cream. Creamy, firm and slightly sweet. White color. A delicate product that should be eaten fresh. It is widely used in vegetarian cooking, as it is prepared without rennet.


This cheese is originally from the region of Lombardy, and owes its name to the Lombard dialect. It is derived from the word mascherpa or mascarpia, which means ricotta or cream. In ancient times, mascarpone cheese was made only in winter, as it is highly perishable. Nowadays, it is produced year round.