Mascarpone

Thick, silky, barely sweet. Mascarpone holds its shape on the spoon and melts in the mouth, and that body is exactly why it can carry a tiramisù without sinking or turning watery.

Made for baking

It is the cheese of Italian desserts. Its firm body lets you whip it with egg and sugar without losing structure, and its mild, unacidic dairy flavour lets the coffee, the cocoa or the fruit come through instead of covering them. That is why it is in tiramisù, in cheesecakes, and in almost any cream that wants to be silky.

Award-winning for its flavour

It has been given the Premio Sabor del Año, chosen by consumers themselves. The consistency and the flavour are what people tell us about most.

In 250 g and 500 g

A 250 g tub for a recipe at home, and a 500 g one when it is serious or there are plenty of mouths to feed.

Only cream, no rennet

It is made with milk cream and nothing else: gently heated and acidified, without rennet. That is why it is not exactly a cheese but a fresh dairy curd, and where that richness no other cheese has comes from.

What makes it special

• Firm, silky consistency: it whips, it holds and it does not turn watery.
• Delicate flavour: milky and faintly sweet, with no acidity or salt.
• Sweet and savoury: desserts, pasta, sauces and creams.

On our Instagram we post recipes and ideas for making the most of it.

How to enjoy it

• In tiramisù: where it has always belonged.
• In baking: cheesecakes, mousses and tart creams.
• With fruit: with berries and a drizzle of honey.
• In hot pasta: a spoonful off the heat and the sauce turns silky.
• In risotto: to finish it, instead of butter.

Frequently asked questions

Does it contain lactose?

Yes. It is a dairy product and naturally contains lactose.

Why is it not exactly a cheese?

Because it is made without rennet. The cream is gently heated and acidified, which gives a fresh dairy curd rather than a cheese in the usual sense — and that is where its richness comes from.

What sizes does it come in?

A 250 g tub for a recipe at home, and a 500 g one when there are more people to feed.

Has it won anything?

Yes. It has been given the Premio Sabor del Año, chosen by consumers.

How should it be stored?

Refrigerated between 0 °C and 4 °C.