World Library  
Flag as Inappropriate
Email this Article


Article Id: WHEBN0000309047
Reproduction Date:

Title: Mascarpone  
Author: World Heritage Encyclopedia
Language: English
Subject: Ciarduna, Ricotta, List of Italian dishes, Tiramisu, Triple cream
Collection: Cow's-Milk Cheeses, Cream Cheeses, Italian Cheeses
Publisher: World Heritage Encyclopedia


Coffee mascarpone cream

Mascarpone (, or ; Italian: )[1] is an Italian cheese made from cream, coagulated by the addition of certain acidic substances, such as lemon juice, vinegar, citric acid or acetic acid.[2][3][4] It is recognized as a Prodotto agroalimentare tradizionale (traditional regional food product).[5]


  • Production process 1
  • Origins 2
  • References 3
  • External links 4

Production process

After denaturation, the whey is removed without pressing or aging. Mascarpone may also be made using cream and the residual tartaric acid from the bottom or sides of barreled wine.[6]

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.


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. Ricotta, unlike mascarpone, is made from whey and in cooking can be a healthy alternative in texture and taste because of the fat content.[7]


  1. ^ "Voluptuous mascarpone enhances sweet or savory". Archived from the original on January 17, 2012. Retrieved 1 March 2010. 
  2. ^ "Mascarpone Artigianale" (in Italian). Retrieved 22 September 2011. 
  3. ^ Turismo Provincia di Lodi (2004). "Mascarpone" (in Italian). Retrieved 22 September 2011. 
  4. ^ Tessa Buratto (2010). "Mastering Mascarpone: What it takes to make a perfect batch of Mascarpone Cheese". San Luis Obispo,CA. Retrieved 8 April 2015. 
  5. ^ Regione Lombardia. "Elenco dei prodotti agroalimentari tradizionali della Regione Lombardia – Quinta revisione" (PDF) (in Italian). p. 6. Retrieved 22 September 2011. 
  6. ^ David B. Fankhauser. "Making Mascarpone at Home". U.C. Clermont College-Batavia,OH. 
  7. ^ Alberto J. Medina. "Healthy Substitute for Mascarpone Cheese". Retrieved 8 April 2015. 

External links

  • Media related to at Wikimedia Commons
This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.

Copyright © World Library Foundation. All rights reserved. eBooks from Hawaii eBook Library are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.