Mascarpone
Mascarpone
Mascarpone (/ˌmɑːskɑːrˈpoʊneɪ/ or /ˌmæskərˈpoʊni/, Italian: [maskarˈpoːne]) is an Italian cream cheese coagulated by the addition of certain acidic substances such as lemon juice, vinegar, citric acid or acetic acid.
Etymology
The term 'Mascarpone' originates from the Italian word 'mascarpia', which is referred to in the local dialects of the Lombardy region. The exact etymology is uncertain, but it is believed to be related to 'mascherpa', the milk cream, particularly the one obtained by boiling the milk after the calf has sucked.
Production
Mascarpone is made by heating cream and then adding a coagulant, typically tartaric acid, to cause it to thicken and form into a rich, creamy cheese. The mixture is then allowed to cool and is often strained to remove any remaining liquid.
Usage
Mascarpone is used in various Italian dishes, both sweet and savory. It is a key ingredient in Tiramisu, a popular Italian dessert, and is often used in place of butter or Parmesan cheese to thicken and enrich risottos.
Related Terms
External links
- Medical encyclopedia article on Mascarpone
- Wikipedia's article - Mascarpone
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