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  Mascarpone
A traditional product of Lombardy’s dairy production, especially in the areas of Lodi and Abbiategrasso. Its origins are unknown, although its production and use date back to a few centuries ago. The etymology of the name mascarpone is also uncertain: the most credible hypothesis take sit back to the word “maschera” or “mascarpia”, which in Lombard dialect means ricotta.
That which distinguishes mascarpone and gives it that look and taste that is so different form the other cheeses is the being produced from milk cream rather than milk alone
The product used to be exclusively produced in fall and winter and it was sold in small sachets made of gauze weighing 100-200 grams; today modern refrigerating techniques allow its conservation and use during the whole year.
To be eaten fresh, mascarpone is suitable for sumptuous desserts, is good accompanied with dark chocolate flakes and mixed with a bit of sugar, while it combines nicely both with strong liqueurs such as Cuban or Jamaican rum, or with delicate light liqueurs.
July.2002
In association with E.R.S.A.F. , Regional Body for services to Agriculture and Forests
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