Talk:Mascarpone

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Where does Spanish fit into the geography here? User:Wetman

Lombardy was under Spanish domination when mascarpone was first produced (16th-17th century) Plch 12:49, 26 May 2006 (UTC)[reply]

mascarpone is not made with tartaric acid and cream, at least not in Italy.

My changes hopefully will be corrected into proper English.

AOC

I edited the reference to AOC label because: 1) it's French, and in Italy it would be DOP (Denominazione d'Origine Protetta) 2) mascarpone, anyway, can't have a DOP, but in some cases an IGT (Indicazione Geografica Tipica)

Fermentation

It was stated that the cheese is produced by fermentation with rennet. This is incorrect, fermentation is a very specific metabolic process that occurs under anaerobic conditions. A more suitable term is denaturation, which refers to a (often destructive) change in molecular structure due to environmental conditions. Just wanted to clear that up. --Halogenated 04:06, 9 March 2007 (UTC)[reply]

Pronunciation

"Mascarpone is frequently mispronounced "marscapone," even by food professionals."

What? Petitphoque (talk) 13:38, 2 May 2008 (UTC)[reply]

It's true. I don't have a citation, other than "watch some food TV sometime" :) Gigs (talk) 06:31, 5 June 2008 (UTC)[reply]

Mascarpone is frequently mispronounced "marscapone," even by food professionals.^{[citation needed]}

Moved it here. Feel free to add it back if you can provide a citation. 91.152.48.20 (talk) 10:02, 12 June 2008 (UTC)[reply]

Heh, sure, doubtful anyone can, but thanks. Gigs (talk) —Preceding undated comment was added at 05:05, 5 August 2008 (UTC)[reply]

We should probably have an proper IPA pronunciation, I've added a tag. - AKeen (talk) 15:00, 31 December 2008 (UTC)[reply]

Vandalism

Previous vandalism of the article was posted on Reddit, there is a chance some readers would edit the article and vandalize it in the same form. Perhaps it should be protected temporarily. —Preceding unsigned comment added by 87.68.81.16 (talk) 07:29, 13 September 2009 (UTC)[reply]