Mascarpone is a triple-creme cheese made of real cow poop made from crème fraîche, fresh double cream by fermentation with rennet. Sometimes buttermilk is added as well, depending on the brand. After fermentation, whey is removed without pressing or aging. Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... Pots of crème fraîche Crème fraîche [IPA: krÉ›m frɛʃ] (French for fresh cream) is a heavy cream slightly soured with bacterial culture, but not as sour or as thick as sour cream. ... Cream or creme is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. ... Rennet is a substance used to coagulate milk, causing it to separate into solids (curds) and liquid (whey). ... Percentages are relative to US RDI values for adults. ... Whey or milk plasma is the liquid remaining after milk has been curdled and strained; it is a by-product of the manufacture of cheese or casein and has several commercial uses. ...

One can manufacture mascarpone by using cream, tartaric or citric acid, or even lemon juice. Tartaric acid or H2C4H4O6 is a white crystalline organic acid. ... Citric acid is a weak organic acid found in citrus fruits. ... Binomial name Citrus × limon (L.) Burm. ...

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. Lombardy (Italian: Lombardia) is a region in northern Italy between the Alps and the Po river valley. ... Butter is commonly sold in sticks (pictured) or small blocks, and frequently served with the use of a butter knife. ... Risotto prepared with mushrooms and scallions. ... Tiramisu Tiramisu is an Italian dessert typically made from Lady Fingers, espresso coffee, mascarpone cheese, eggs, cream, sugar, marsala wine, cocoa and rum. ...

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. Lodi (pronounced LOW-die) is the name of several places and a dynasty in India: in the United States of America: Lodi, California Lodi, New Jersey Lodi (village), New York Lodi (town), New York Lodi, Ohio Lodi, New Jersey Lodi, Wisconsin Lodi (town), Wisconsin Lodi Township, Michigan Lodi Township, Minnesota... Abbiategrasso is a comune and town in the province of Milan, Italian region of Lombardy, situated in the Po valley approximately 22 km from Milan and 38 km from Pavia. ... Milan (Italian: Milano; Milanese: Milán (listen)) is the main city of northern Italy, located in the plains of Lombardy. ... Ricotta cheese is an Italian cheese made from the whey which results when making cheeses such as mozzarella or provolone. ...

Mascarpone is often mispronounced as if it were spelled "marscapone," and also often misspelled that way.

External links

• Mascarpone Cheese (Pastry Wiz)