http://goonswithspoons.com/w/index.php?action=history&feed=atom&title=Category%3AMascarponeCategory:Mascarpone - Revision history2026-04-18T06:24:29ZRevision history for this page on the wikiMediaWiki 1.34.2http://goonswithspoons.com/w/index.php?title=Category:Mascarpone&diff=15304&oldid=prevDrimble Wedge at 03:57, 11 October 20112011-10-11T03:57:47Z<p></p>
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<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">Revision as of 03:57, 11 October 2011</td>
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<tr><td class='diff-marker'>−</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Mascarpone (English: /''ˌmæskɑrˈpoʊniː''/ or /ˈ''mɑːskərpoʊn''/, 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]</div></td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Mascarpone (English: /''ˌmæskɑrˈpoʊniː''/ or /ˈ''mɑːskərpoʊn''/, Italian: ''[maskarˈpoːne]'') sometimes mispronounced as if it were spelled "marscapone"<ins class="diffchange diffchange-inline">, </ins>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]</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Mascarpone is recognised as ''Prodotto agroalimentare tradizionale'' (traditional regional food products).</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Mascarpone is recognised as ''Prodotto agroalimentare tradizionale'' (traditional regional food products).</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>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.</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>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.</div></td></tr>
</table>Drimble Wedgehttp://goonswithspoons.com/w/index.php?title=Category:Mascarpone&diff=15303&oldid=prevDrimble Wedge at 03:57, 11 October 20112011-10-11T03:57:25Z<p></p>
<table class="diff diff-contentalign-left" data-mw="interface">
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<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">← Older revision</td>
<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">Revision as of 03:57, 11 October 2011</td>
</tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l1" >Line 1:</td>
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<tr><td class='diff-marker'>−</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Mascarpone (English: /ˌmæskɑrˈpoʊniː/ or /<del class="diffchange diffchange-inline">ˈmɑːskərpoʊn</del>/, 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]</div></td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Mascarpone (English: /<ins class="diffchange diffchange-inline">''</ins>ˌmæskɑrˈpoʊniː<ins class="diffchange diffchange-inline">''</ins>/ or /<ins class="diffchange diffchange-inline">ˈ''mɑːskərpoʊn''</ins>/, Italian: <ins class="diffchange diffchange-inline">''</ins>[maskarˈpoːne]<ins class="diffchange diffchange-inline">''</ins>) 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]</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Mascarpone is recognised as Prodotto agroalimentare tradizionale (traditional regional food products).</div></td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Mascarpone is recognised as <ins class="diffchange diffchange-inline">''</ins>Prodotto agroalimentare tradizionale<ins class="diffchange diffchange-inline">'' </ins>(traditional regional food products).</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>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.</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>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.</div></td></tr>
</table>Drimble Wedgehttp://goonswithspoons.com/w/index.php?title=Category:Mascarpone&diff=15302&oldid=prevDrimble Wedge: Created page with "Mascarpone (English: /ˌmæskɑrˈpoʊniː/ or /ˈmɑːskərpoʊn/, Italian: [maskarˈpoːne]) sometimes mispronounced as if it were spelled "marscapone"is an Italian cheese made..."2011-10-11T03:56:51Z<p>Created page with "Mascarpone (English: /ˌmæskɑrˈpoʊniː/ or /ˈmɑːskərpoʊn/, Italian: [maskarˈpoːne]) sometimes mispronounced as if it were spelled "marscapone"is an Italian cheese made..."</p>
<p><b>New page</b></p><div>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]<br />
Mascarpone is recognised as Prodotto agroalimentare tradizionale (traditional regional food products).<br />
<br />
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.</div>Drimble Wedge