2Mascarpone
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The Mascarpone is a cheese whose origin is in the area of Lombardy and whose particularity lies in the way in which it is produced. Instead of using rennet, as in all cheeses, mascarpone is produced through the acid-thermal coagulation of milk through the addition of acetic acid or citric acid to milk. Later it is heated and the milk acquires the consistency of cream. It is mostly used for desserts. Click the next ARROW to see the next photo!
