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Handmade and industrially produced Italian cream cheese from raw or pasteurized cow milk

Comes from cream that has added lactic acid bacteria

Multiple uses in cuisine for desserts (e.g. tiramisu), sauces, fillings, etc.

Whitish yellow interior with a creamy consistency, similar to curd

Fat content: 80 % fat, dry weight

Taste: creamy & mild, slightly acidic

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