mascherpa

It’s another word for marscapone in Milan; the Christmas panettone there is often topped with salsa mascherpa.

In the alpine valleys of Lombardy's Sondrio, Bergamo and Lecco provinces, maschèrpa is made from the whey left over from the production of Bitto Storico. It can be aged, with a nutty rind, but is delicate and difficult to keep at its best.