Mascarpone 義大利馬士卡彭新鮮乳酪

口感層次：無外皮，質地柔軟、細膩，純白的鮮奶色，口感如濃郁的雙倍乳脂(Double Cream) ，淡淡的微甜 ，帶有檸檬氣息與飽滿持久的奶油香氣。

賞味方式：可以直接用湯匙食用，選擇草莓或蘋果或覆盆子等水果，切片後配著吃就是精緻的下午茶點心。混合芥末醬和香料，就是好吃的麵包抹醬。更是製作義大利麵、提拉米蘇(Tiramisu)、蘇夏露蕾(Charlottes)或乳酪蛋糕不可缺少的材料。飲酒搭配甜點酒或氣泡酒，更添美味。

保存方法：開封後，請蓋好原裝盒，避免水份流失而降低口感風味。

Mascarpone is an Italian cheese from the Lombardy region, made by curdling milk cream with citric acid or acetic acid. It is a thick, double or triple cream, soft cheese with a very high fat content ranging from 60% to 75%. The resulting rich butterfat content makes the cheese an essential ingredient in Italian recipes like Tiramisu and cheesecakes. The texture of Mascarpone ranges from smooth, creamy to buttery, depending on how it is processed during cheese making. The concise portrayal of Mascarpone really is just thickened cream that is on its way to becoming butter. Making the cheese is so simple that many people easily make their own Mascarpone at home. Mascarpone is used in both sweet and savory dishes. It is added to enhance the flavor of the dish without overwhelming the original taste. The cheese tastes best with anchovies, mustard and spices, or mixed with cocoa or coffee. Tiramisu, a layered dish with espresso, brandy, chocolate and Mascarpone has brought the cheese to the forefront of Italian cooking. Another possible use of Mascarpone is to thicken puddings and dessert creams. It is also popular as a standalone dessert served with fruit or syrup.