mascarpone
Sign in to saveMascarpone (, ; ) is a soft Italian dairy product obtained by acid-heat coagulation of cream. It is a dairy cream, not a cheese in the technical sense, as it is made without rennet and does not undergo true curd formation. It is recognized as a prodotto agroalimentare tradizionale (PAT).
AI overview
Mascarpone is a soft, creamy Italian dairy product made by heating cream and adding acid to make it thicken, rather than using the traditional cheese-making process with rennet. While it's often used like a cheese in cooking, it's technically classified as a dairy cream because it doesn't go through the standard cheese-making steps.
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Key facts
- Cheese.name
- Mascarpone
- Cheese.image
- Mascarpone preparato in casa.jpg
- Cheese.image_size
- 250px
- Cheese.caption
- Homemade mascarpone
- Cheese.country
- Italy
- Cheese.town
- Lodi, Lombardy
- Cheese.source
- Cow
- Cheese.pasteurized
- No
- Cheese.texture
- Soft
via Wikipedia infobox
Article
7 sectionsContents
- Production process
- Origins
- Uses
- See also
- Notes
- References
- External links
Mascarpone (, ; ) is a soft Italian dairy product obtained by acid-heat coagulation of cream. It is a dairy cream, not a cheese in the technical sense, as it is made without rennet and does not undergo true curd formation. It is recognized as a prodotto agroalimentare tradizionale (PAT).
==Production process== After denaturation of cream, 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.