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
Valsassina, nestled between Lake Lecco and the characteristic Grigna, offers unique microclimatic conditions ideal for cheese production. 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 managed by Roberto and Donata along with their three children: Vera, Aldo, and Marco. Carozzi passionately combines
the skill of cheesemakers with the most modern technology. In their new facility in Pasturo, Lecco, within a modern environment, human expertise
remains irreplaceable in the aging of washed-rind cheeses, the company's primary activity. With a focus on quality, Carozzi ages all the great
Lombardy PDOs like Gorgonzola, Taleggio, and Quartirolo. But that's not all. New ideas from the younger generation have led to new projects and
products: from fresh goat cheeses to bloomy rinds, and even creamy cheeses.
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