250 g

¥ 1,200 ¥ 1,296 incl. tax

It was created in Lombardy around the 12th century. It is said that this cheese name “mascarpone” originally comes from the Lodi dialect “mascherpa”. Its delicate sweetness and fresh taste can be enjoyed together with fresh fruits such as strawberries or mixed with our Ricotta fresca in a mousse.

Average nutritional values per 100 g
Kcal: 392 Kcal
Protein: 6.8 g
Fat: 39 g
Carbohydrates: 3.5 g
Salt: 0.08 g

There are many varieties of dairy cows inhabiting each region, and the difference in milk yield and ingredients between breeds gives each cow’s cheese its individuality. In order to have a cheese approved as a PDO (Protected Designation of Origin) cheese, it must be made with a specific breed of cow.

Fresh cheese indicates cheeses made from fresh curds that have not been pressed or aged. These contain a high percentage of water, as characterized by their refreshing acidity. As Fresh cheese is not molded, it is sold in a container.

Veneto, the location of the Ca Form headquarters. In the vast plains and the magnificent nature of the Alps in the north, sheep were kept as a livestock until the 16th century, when they were replaced by cows. In these mountainous areas where there is heavy snowfall in winter, you find the production of large, well-preserved, long-term aged cheeses. Asiago, a cheese representative of the Veneto area, boasts the sixth largest production of DOP cheese.

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