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| MASCARPONE AND RICOTTA |
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Mascarpone is the cream of cow milk, with a very sweet taste. Mainly utilized in cooking desserts and ice-cream sweets.
Ingredients: Cream of milk, citric acid as acidity regulator, min. fat 70%.
Keeping: at +2° to +6° C.
Packaging: in 2000, 500 or 250 g bowls.
Ricotta is a product obtained by recooking of the residual whey of the other cheese productions, with the addition of cow milk. Mainly utilized in the cooking of italian dishes. It is a granular and firm, white cream.
Ingredients: whey and cow milk, min. fat 45%.
Keeping: at +2° to +6° C.
Packaging: 1.5 kg bowl.
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| MANDRIANO BUTTER |
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Butter made with the best creams of our mountains. Its aroma is delicate and inimitable. The addition of lactic enzymes is guarantee of quality and freshness. Ideal for cooking and very good eaten raw.
Packed in pats of 250 and 500 g. Available in Hotel portions too, for the modern catering.
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