Mascarpone cheese Our mascarpone has a unique texture combined with a very mild taste. Unlike the Italian types, our Mascarpone will not harden (age) and then break or split during the preparation of your tiramisu or cheese cakes. Check out our favorite Tiramisu recipe here.
Availability - Singapore & Malaysia    - Export   Packaging - 250gr tubs (8 per carton) - 500gr tubs (4 per carton) - 1kg tubs (6 per carton) Locally the minimum order quantity is 1 carton. For export minimum order quantity is 2 tons for a trial order and a minimum order of 6 tons thereafter. Custom pouch sizes to optimise your production process are possible given reasonable volumes.
Storage and handling recommendations The shelf life of the cheddar cheese when stored at 4 degrees Celcius is at least 3 months. For optimum shelf life please read our recommendations below: - Storage and handling recommendations.

Background information about Mascarpone

Mascarpone cheese is a soft, white triple-cream Italian cream cheese made from crème fraîche and tartaric acid. It is mild in flavor and buttermilk is used in some recipes. It is popular in dishes originating from the Lombardy region in southern Italy in the 16th Century the dessert tiramisu features the cheese prominently. Some consider the food to not be a cheese at all, but rather the result of a culture being added to the cream skimmed off the milk, used in the production of Parmesan.

Mascarpone cheese can be described as a curd cheese, but is made in a manner similar to that of yogurt. Tartaric acid is essential to the production of Mascarpone. The cream is gently heated after the culture has been added and it is allowed to mature and thicken. The result is a yellowish, creamy, mild cheese. It is soft and easy to spread and often added to desserts such as tiramisu. It can also be in a more stiff form, like butter, depending on how it has been handled during the cheesemaking process.