This Italian-style cheese is mild enough to enrich without overwhelming and it’s good in both sweet and savoury dishes. A key ingredient for tiramisu and cheesecake, a dollop of mascarpone is also useful for adding creaminess to risotto, thickening pasta sauce or stuffing ravioli. For a sumptuous breakfast spread it on toast and top with summer berries, figs or jam.
Keep it cool
Please tell us where to leave this product if you are not in – it needs to be kept chilled to maintain its quality. A cool box in a shady spot works well.
Handmade small batches in our farm dairy, it’s beautifully thick and versatile. We think all the tasty organic veg we feed our cows adds extra depth to the flavour too.
Pasteurised cream, milk, lemon juice, (* non organic).
Allergens in bold.
Suitable for vegetarians.
How to store mascarpone
Keep in the fridge for up to 5 days.
About the Riverford Dairy
Run by Guy Watson’s brother Oliver, the dairy has 270 mixed breed cows that graze the farm in rotation with our crops. They also eat any leftover veg that are not quite good enough for our customers’ boxes.
Their grazing land is planted with care, combining complex grasses with high protein plants like clover, lucerne and chicory. Not only does this replenish the soil, it also supports the health of the cows and gives their milk a uniquely rich, creamy taste.
|Energy (kJ)||2041 kJ|
|Energy (kCal)||496 kCal|
|Fat (g)||50.5 g|
|of which Saturates (g)||33.4 g|
|Carbohydrate (g)||1.7 g|
|of which Sugars(g)||1.7 g|
|Protein (g)||1.6 g|
|Salt (g)||0.04 g|