the.com/mascarpone
Cream that decided cheese was just a personality, not a flavor.
barely cheeseNo rennet, no aging, just curdled heavy cream
fat contentUp to 75 percent fat, more than butter
tiramisu spineThe structural reason your dessert holds shape
acid trickCitric or tartaric acid does all the work
lombardy rootsBorn in northern Italy in the late 1500s