Mascarpone originated in the area southwest of Milan in Italy, probably in the late 16th or early 17th century. The name is popularly held to derive from mascarpa, an unrelated milk product made from the whey of stracchino (a young, barely aged cheese)
Raw Material: Cow milk whey
Origin: Italy
Taste: Mascarpone is milky-white in color and is easy to spread. It is used in various Lombardy dishes, and is considered a specialty in the region. It is one of the main ingredients of Tiramisu, and is sometimes used instead of, or along with, butter or Parmesan cheese to thicken and enrich Risotto
