Mascarpone: the white soul of Tiramisu

Market scenario: the primacy of Italian exports

Production and export of Made in Italy mascarpone

In Italy, the dairy sector in 2024-2025 confirmed  positive performance: the export of  fresh dairy products (statistical category that includes mascarpone along with fresh cheeses) recorded in 2024 an increase of  +6% in value. Italy ranked  second place worldwide among exporters of cheeses and dairy products, surpassing the Netherlands and France, with total sales reaching over  5.4 billion euros in 2024 (ISMEA, 2025). They  fresh dairy products showed in the early months of 2025 a growth in domestic consumption of  +3,9%, supported by demand for premium and organic products (ISMEA, 2025).

I main target markets of Italian cheese and dairy exports are:

• Germany: 10.6% of total exports (first market, +6% in 2024);

• United States: 7.8% of total (+17.4% in 2024, became the second market surpassing France);

• France: 7.5% of total;

• United Kingdom: rapidly expanding;

• Spain: among the top five markets.

The area  EU-27 accounts for 58.3% of overall Italian agri-food exports (Sky TG24, 2025).

The  European market represents the highest mascarpone consumption area, with over 60% of global sales. The  global market of mascarpone recorded an estimated value of in 2024  1.76 billion USD, with growth projections up to  2.82 billion USD by 2032 (CAGR of 6,03%) (360iResearch, 2025; Verified Market Reports, 2025). The  North America shows significant expansion rates (+8-10% annually) driven by the growing popularity of Italian cuisine and Tiramisù. Promising markets also emerge in  Asia-Pacific (China, India, Japan, ASEAN) with increasing demand for premium dairy products and internationalization of eating habits (GII Research, 2025).

The  world production is concentrated 60-70% in the hands of the top ten producers, with estimated global volumes between  200-250,000 tonnes per year. The  Lombardy remains the historic production core, while experiencing progressive geographic diversification with significant increases in North America and Northern Europe (Archive Market Research, 2025).

Historical roots: the dairy heritage of Lombardy

The origins of mascarpone are traditionally located in  Lombardy, among the provinces of Lodi, Milan e Cremona. Historical sources place it between  18th and 19th century as a domestic product obtained from cream, acidified with natural substances such as citric acid or lemon juice, a practice consistent with the cheesemaking techniques of the time (Montanari, 2012).

Theetymology of the term is subject to interpretations: the most accredited hypotheses link it to local dialect terms referring to milk cream, particularly to ‘mascarpa' or 'mascherpa', Lombard terms indicating dairy products derived from whey or cream. A suggestive popular tradition instead attributes it to the Spanish expression ‘mas que bueno', widespread during the Spanish domination period in Lombardy (Capatti & Montanari, 2003).

The identity link with  Tiramisu – codified in the twentieth century, together with the cookies savoiardi – contributed to its  gastronomic globalization (Capatti & Montanari, 2003). Artisanal mascarpone is registered as  traditional agri-food product (PAT) in the list of the Lombardy region, which refers its production area to the provinces of Cremona, Lodi, Mantua, Milan, Pavia.

Production areas and sustainable production

The production of mascarpone is historically concentrated in  Northern Italy, where the availability of  quality milk and cream, combined with consolidated technological expertise, has favored the development of efficient supply chains. The concept of terroir here is expressed as productive ecosystem: quality of milk, hygienic-sanitary standards, proximity to processing plants and cold chain.

On the front of  sustainability, the available data mainly concern the dairy sector as a whole: improvements in the energy efficiency of plants, reduction of whey and by-product waste, and growing adoption of schemes of environmental certification. The Italian industry has increased the adoption of  sustainable packaging and technologies for reducing the carbon footprint.

Production standards: acid-thermal coagulation of cream

Mascarpone is not a pre-rennet coagulated cheese, but a  fresh dairy product obtained by  acid-thermal coagulation of cream. The production process is based on the denaturation of whey proteins by combining acidification and heat treatment, typically at  85°C for 5-30 minutes (Capozzi et al., 2020).

The production process consists of the following main phases:

1. Selection and standardization of cream (fat content 52-54%);

2. Controlled heating to the coagulation temperature;

3. Acidification with organic acids (citric, lactic, tartaric or acetic acid);

4. Coagulation and whey separation by drainage (about 20 hours);

5. Cooling and packaging in protective atmosphere.

During the process, the  whey proteins are retained in the dairy matrix thanks to thermal denaturation, contributing to the  nutritional value and to the rheological characteristics of the product (Capozzi et al., 2020). The  cold chain is crucial to ensure microbiological safety and  shelf-life, typically ranging between 30 and 120 days at 4°C.

Nutritional profile: abundance of vitamin A

According to the  Food Composition Tables published by CREA (2019), 100 grams of mascarpone provide on average:

• Energy: 455 kcal;

• Proteins: 7.6 g;

• Lipids: 47 g

• Carbohydrates: 0.3 g, of which sugars 0.3 g.

From the micronutrient perspective, mascarpone is characterized by an extraordinary richness in  vitamin A: 430 μg per 100 g, equal to  53,8% of the Nutrient Reference Value (800 μg) indicated by Regulation (EU) No 1169/2011 in Annex XIII.

The  vitamin A contributes to:

• normal iron metabolism;

• maintenance of  normal mucous membranes;

• maintenance of a  normal skin;

• maintenance of  normal visual function

• normal function of the  immune system;

• normal cysteine synthesis.

Vitamin A also plays a role in the  process of cell specialization (Regulation (EU) No 432/2012).

Applications and innovation: from Tiramisu to pastry and gourmet cuisine

Mascarpone is the creamy soul of  Tiramisu, sweet symbol of contemporary Italian pastry. Beyond the famous dessert, it is used in:

• creams and fillings for cakes and semifreddo;

• spoon desserts and cheesecakes;

• creaming risottos and stuffed pasta;

• sauces and dressings for savory dishes (paired with aromatic herbs, citrus, or delicate spices).

Its  aromatic neutrality makes it an excellent flavor carrier, enhancing quality ingredients and gourmet recipes. The distinctive aromatic profile of mascarpone is characterized by volatile organic compounds (VOC) that impart delicate floral, fruity, and sweet notes, predominantly ketones (2-heptanone, 2-pentanone) and alcohols (Capozzi et al., 2020).

The food industry increasingly uses it in  innovative products such as flavored mascarpone (vanilla, chocolate, fruit infusions), mascarpone light (with reduced fat content, -30% compared to traditional) and variants lactose-free (Verified Market Reports, 2025).

Supply chain: logistical excellence and services for buyers

For  foodies, the choice of a mascarpone  certified organic guarantees greater attention to  animal welfare and the environmental sustainability of the supply chain. The premium product option 100% Made in Italy also deserves consideration, following the Lombard tradition where dairy cattle farming is concentrated.

Logistics for overseas export requires strict adherence to maintaining the cold chain at a controlled temperature between 0°C and 4°C during all stages of transport and storage. For destinations  intercontinental (United States, Canada, Asia), the product is transported using  refrigerated containers (reefers) or insulated packaging with dry ice or cooling gel packs, with maximum transit times of 24-30 hours for air shipments and constant monitoring via temperature sensors.

The team of  GIFT – Great Italian Food Trade offers specialized expertise to support  international buyers In the selection of reliable suppliers, with audit services, supplier due diligence and assistance in building solid business relationships based on mutual trust.

Conclusions

Mascarpone is an ambassador of Lombard dairy quality and ‘Made in Italy’ worldwide. Its ability to adapt to new consumption needs – from organic to lactose-free versions – guarantees its relevance in future markets. For industry operators, investing in traceability and storytelling of the Lombard terroir, also through the registration of a PDO/PGI (Dongo et al., 2023), remains the main path to consolidate a success that, starting from Tiramisu, aims to conquer every segmentof excellent cuisine.

Dario Dongo

References

• 360iResearch. (2025).  Mascarpone cheese market size & share 2025-2032. https://www.360iresearch.com/library/intelligence/mascarpone-cheese

• Archive Market Research. (2025).  Mascarpone cheese insightful analysis: Trends, competitor dynamics, and opportunities 2025-2033. https://www.archivemarketresearch.com/reports/mascarpone-cheese-171420

• Capatti, A., & Montanari, M. (2003).  Italian cuisine: History of a culture. Laterza.

• Capozzi, V., Lonzarich, V., Khomenko, I., Cappellin, L., Navarini, L., & Biasioli, F. (2020). Unveiling the molecular basis of mascarpone cheese aroma: VOCs analysis by SPME-GC/MS and PTR-ToF-MS. Molecules, 25(5), 1242. https://doi.org/10.3390/molecules25051242

• Commission Regulation (EU) No 432/2012 of 16 May 2012 establishing a list of permitted health claims made on foods, other than those referring to the reduction of disease risk and to children’s development and health. Consolidated text: 20/08/2025. http://data.europa.eu/eli/reg/2012/432/2025-08-20

• CREA – Council for Agricultural Research and Economics Analysis. (2019).  Food composition tables. Mascarpone. https://www.alimentinutrizione.it/tabelle-nutrizionali/164800

• Dongo, D., Mei, A. (2023, June 4). EU Geographical Indications and quality schemes, new rules coming for PDO, PGI, STG. FT (Food Times). https://www.foodtimes.eu/it/sistemi-alimentari/eu-geographical-indications-and-quality-schemes-nuove-regole-in-arrivo-per-dop-igp-stg/

• GII Research. (2025).  Mascarpone cheese market by flavour, distribution channel, end-use – Global forecast 2025-2030. https://www.giiresearch.com/report/ires1608990-mascarpone-cheese-market-by-flavour-flavoured.html

• ISMEA – Institute of Services for the Agricultural Food Market. (2025, July).  Milk trends: Italy ranks second among the world’s exporters of cheese and dairy products. https://www.ismea.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/13365

• Montanari, M. (2012).  Food as culture. Laterza.

• Regulation (EU) No 1169/2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers. Latest consolidated text: 01/04/2025. http://data.europa.eu/eli/reg/2011/1169/2025-04-01

• Sky TG24. (2025, February 20).  Export Italy, products and sectors growing in 2024: data and tariff risk. https://tg24.sky.it/economia/2025/02/21/export-italia-dati-2024

• Verified Market Reports. (2025).  Mascarpone cheese market size, market growth & forecast. https://www.verifiedmarketreports.com/product/mascarpone-cheese-market/