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| - Wikipedia Article About Mascarpone on Wikipedia Mascarpone is a triple-creme cheese made from fresh cream by treatment with tartaric acid and removal of the whey, without pressing or aging. Mascarpone is used in various dishes of Lombardy, Italy, where it is a specialty. It is milky-white in color and is easily spread. When fresh, it smells like milk and cream, and often is used instead of butter to thicken and enrich risotti. It is also the main ingredient of Tiramisu. Mascarpone is often mispronounced as if it were spelled "marscapone," and also often misspelled that way.
- Mascarpone 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. Mascarpone is recognized as Prodotto agroalimentare tradizionale (traditional regional food products).
- Mascarpone, sometimes mispronounced as if it were spelled "marscapone", is an Italian triple-cream cheese made from crème fraîche, denatured with tartaric acid. Sometimes buttermilk is added as well, depending on the brand. After denaturation, whey is removed without pressing or aging. One can manufacture mascarpone by using cream, tartaric or citric acid, or even lemon juice.
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| - Mascarpone 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. Mascarpone is recognized 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.
- Wikipedia Article About Mascarpone on Wikipedia Mascarpone is a triple-creme cheese made from fresh cream by treatment with tartaric acid and removal of the whey, without pressing or aging. Mascarpone is used in various dishes of Lombardy, Italy, where it is a specialty. It is milky-white in color and is easily spread. When fresh, it smells like milk and cream, and often is used instead of butter to thicken and enrich risotti. It is also the main ingredient of Tiramisu. The cheese apparently originated in the area between Lodi and Abbiategrasso, Italy, south-west of Milan, probably in the late-16th or early-17th century. The name is said to come from "más que bueno" (Spanish for "better than good"), or from "mascarpa," a milk product made from the whey of stracchino or aged cheese or it may come from "mascarpia," the local dialect for ricotta; however, it is not made by the same process, nor is mascarpone made from whey as ricotta is. Mascarpone is often mispronounced as if it were spelled "marscapone," and also often misspelled that way.
- Mascarpone, sometimes mispronounced as if it were spelled "marscapone", is an Italian triple-cream cheese made from crème fraîche, denatured with tartaric acid. Sometimes buttermilk is added as well, depending on the brand. After denaturation, whey is removed without pressing or aging. One can manufacture mascarpone by using cream, tartaric or citric acid, or even lemon juice. 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 tiramisu. It is sometimes used instead of butter or Parmesan cheese to thicken and enrich risotto.
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