The exact origins of this dairy product are not known. However, its production and consumption date back without a doubt to several centuries ago. It is a highly caloric soft and thick cream, with a white-pale yellow color, and a very sweet taste. The product must be eaten when it is fresh. Unlike most of the Italian cheese varieties, produced by adding rennet to milk, mascarpone cheese is produced through the acid coagulation of the milk cream: that is, by adding acetic or citric acid. This different coagulation process represents the cause of the creamy consistency of mascarpone cheese.
Texts and information taken from the web site of the province of Lodi, edited by the Agriculture and Rural Environment Department (www.lodigianoterrabuona.it).