Mascarpone
Mascarpone (/ˌmæskɑːrˈpoʊniː/, or /ˈmɑːskərpoʊn/; Italian: [maskarˈpoːne])[1] is an Italian cheese made from cream, coagulated by the addition of citric acid or acetic acid.[2][3]
After denaturation, the whey is removed without pressing or aging. Mascarpone can be manufactured using cream and tartaric acid, citric acid, or lemon juice.[4]
Mascarpone is recognized as a Prodotto agroalimentare tradizionale (traditional regional food product).[5]
Mascarpone is milky-white in color and is easy to spread. It is used in various Lombardy dishes, and is considered a speciality in the region. It is one of the main ingredients in the modern Italian dessert known as Tiramisu, and is sometimes used instead of butter or Parmesan cheese to thicken and enrich risottos.
Origins
Mascarpone originated in the area between Lodi and Abbiategrasso, Italy, southwest of Milan, probably in the late 16th or early 17th century. The name is popularly held to derive from mascarpa, an unrelated milk product made from the whey of stracchino (a young, barely aged cheese), or from mascarpia, a word in the local dialect for ricotta (although ricotta, unlike mascarpone, is made from whey).
References
- ^ "Voluptuous mascarpone enhances sweet or savory". Retrieved 2010-03-01.
- ^ "Mascarpone Artigianale" (in Italian). Retrieved 22 September 2011.
- ^ Turismo Provincia di Lodi (2004). "Mascarpone" (in Italian). Retrieved 22 September 2011.
- ^ Instructions for making your own fresh mascarpone from University of Cincinnati Clermont College
- ^ Regione Lombardia. "Elenco dei prodotti agroalimentari tradizionali della Regione Lombardia – Quinta revisione" (in Italian). p. 6. Retrieved 22 September 2011.
External links
Media related to Mascarpone at Wikimedia Commons