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Also known as Mascarpone cream

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).

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.

AI-generated from the Wikipedia summary — may contain errors.

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

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 24 products

dNutri-Score

3NOVA · Processed food

Energy: 327 kcal
Fat: 32.5 g
— of which saturates: 27 g
Carbohydrates: 5.7 g
— of which sugars: 3.7 g
Protein: 3 g
Salt: 0.11 g

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via Open Food Facts · ODbL

Wikidata facts

Subclass of: dairy product
Has part: cream
Country of origin: Italy
Material used: cow's milk
Image: Mascarpone 2.jpg

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Commons category: Mascarpone
location of creation: Lombardy
native label: Mascarpone
food energy: 429

Sources (4)

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