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Mascarpone: small guide to quality
The characteristics of a quality mascarpone are:
. colour: milk white; if it tends too much towards yellow then the taste will also probably be too cheesy, and have a stronger, less milky taste.
. taste: buttery, creamy it coats the mouth.
. consistency: a creamy spread, foamy, soft but consistent; it must resist working as is the case for butter, but be easy to work with a spatola.
- recommended use: the most common use is in confectionery, for creams, mousses and ice-creams. Its concistency favours the preparation of creamy elements and helps to "bind" other elements. Due to the fat content and it compact mass it is advisable to "lighten" it by incorporating other whipped elements with a spatula:
. Whipped cream that makes it foamy and balances the acidity of the mascarpone
. Whipped egg whites
. Other fresh low-fat cheeses such as crescenza, robiola or ricotta to reduce the fat content.
It is excellent eaten as it is, spread on crisp or flaky breads or pastry or for forming an impermeabile layer for any other creams or moist bases that would impregnate the bases and spoil the cripyness.
- storage: storage in the refrigerator is necessary both before and after opening the package. The remaining product must be returned to its tub and covered with well-fitting cling wrap (then close with its original plastic lid). If used uncooked industrial mascarpone is better as it is better able to ensure organic health safety and in the cold chain, in view of the fact that changes in temperature could be particularly dangerous.
ADVANTAGES OF VIRGILIO MASCARPONE – Mascarpone, like all other Virgilio products, derives from only Italian milk, in particular from the Paduan Plane (Pianura Padana). It is important to know the origin of the milk: The quality of Virgilio milk is certified, it comes only from carefully selected cows, lovingly looked after and thoroughly checked.
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