Category:Mascarpone

Mascarpone (English: /ˌmæskɑrˈpoʊniː/ or /ˈmɑːskərpoʊn/, Italian: [maskarˈpoːne]) sometimes mispronounced as if it were spelled "marscapone", is an Italian cheese made from cream, coagulated with citric acid or acetic acid. After denaturation, whey is removed without pressing or aging. One can manufacture mascarpone by using cream and tartaric acid, citric acid, or even lemon juice.[4] Mascarpone is recognised as Prodotto agroalimentare tradizionale (traditional regional food products).

Mascarpone is milky-white in color and is easily spread. It is used in various dishes of the Lombardy region of Italy, where it is a specialty. It is a main ingredient of modern tiramisu. It is sometimes used instead of butter or Parmesan cheese to thicken and enrich risotto.