Distributed in Emilia Romagna and in top gourmet shops in Italy, Valsamoggia mascarpone is produced with cream separated from milk by centrifugation while, as per tradition, cloth sheets are used for draining the whey. Packaged by hand, it's fluffy and velvety to the eye, with a sparkling ivory colour. Its structure is light, soft and creamy, its aromas vibrant and fresh, its flavor persistent, nicely balancing sweetness, savoriness and a tart finish. The result is an excellent mascarpone to enjoy as is or in your favorite pastry recipe.
