Mascarpone cheese

Mascarpone
Coffee mascarpone cream
Country of origin	Italy
Source of milk	Cow
Texture	Soft

Mascarpone Italian: [maskarˈpoːne]); (/ˌmæskɑːrˈpoʊniː/, or /ˈmɑːskərpoʊn/ is an Italian cream cheese coagulated by the addition of certain acidic substances such as lemon juice, vinegar, citric acid or acetic acid. It is recognized as a Prodotto agroalimentare tradizionale (traditional regional food product).

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.

Mascarpone is milky-white in color and is easy to spread. It is used in various Lombardy dishes, and is considered a specialty 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 risotto. Mascarpone is also used to produce Italian cheesecakes.