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	mascarpone fresh cheese

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	Mascarpone
	Virgilio Mascarpone is produced by working cream from our dairies, using only Italian milk. It is the result of a careful working of raw materials, manufactured respectful of tradition and wholesomeness. Excellent as an ingredient in cooking, Virgilio mascarpone is also delicious eaten alone, as a spread on a slice of crispy bread. The most common use of mascarpone cheese is in confectionery, for creams, mousses and ice-creams. The concistency of mascarpone 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. Mascarpone 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.


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