Mascarpone cheese production line

Mascarpone is a special type of Italian traditional cream cheese.

It can be eaten either as a cheese as it is or used in the pastry industry for the production of custards and cakes (like coffee custards, “Tiramisu”, or other).

Mascarpone is traditionally produced from cream, with a fat content variable between 52 and 54%.

Cream is fed into the continuous-coagulator by a positive pump, it is heated up to the coagulation temperature and then acidified.

Mascarpone is then cooled and packaged.

Cheese type : mascarpone