The product
Mascarpone Carozzi
Typical mascarpone of Lombardy area, very creamy
Code:
20984
Country of origin:
Italy
Type of Milk:
Cow's milk
Weight:
250 g
Minimum order:
1 piece
| Description | Typical mascarpone of Lombardy area, very creamy, produced exclusively with milk cream and citric acid |
|---|---|
| Appearance | Cremoso e spalmabile, di colore bianco panna |
| Taste | The taste is sweet, with notes of milk and cream |
| Maturing | Not expected |
| Suggestions | Excellent with cocoa and sugar, with sweet liqueurs such as rosolio and rum, and as an ingredient in delicious creams. Try it in a piadina with Culatello and orange marmalade |
| Ingredients | Pasteurized MILK cream, acidity regulator: citric acid |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 250 g |
| Packaging | Packaged with food paper |
| Storage Conditions (packaged products) | Keep refrigerated at 0/+ 4 °C |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1628 kJ / 395 kcal Fat: 41 g of which saturates: 29 g Carbohydrate: 2,5 g of which sugars: 2,5 g Protein: 4 g Salt: 0,08 g Typical value per 100 g |
The producer
Carozzi Formaggi - Pasturo (LC) - Lombardy
Why we chose them
The Valsassina valley, nestled between Lake Lecco and the distinctive Grigna mountain, boasts unique microclimatic conditions that are ideal for
the production of cheese. And it is precisely here that the Carozzi family has been working for over 60 years. Founded in 1960 by Aldo Carozzi, the
company is now in its third generation and is currently run by Roberto together with his three children: Vera, Aldo and Marco. Carozzi passionately
combines the skill of cheesemakers with the latest technology. At the new premises in Pasturo, Lecco, in a modern setting, the human touch
remains irreplaceable in the maturing of washed-rind cheeses, the company's main activity. Prioritising quality above all else, Carozzi matures all the
great Lombardy DOPs such as Gorgonzola, Taleggio and Quartirolo. But that's not all. From the ideas of the younger generations, new projects and
new products have emerged: from the freshest goat's cheeses, to bloomy-rind cheeses, right through to creamy cheeses.
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