mascarpone

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

Image: Mascarpone 2.jpg

Show 3 more facts

Commons category: Mascarpone
native label: Mascarpone
food energy: 429

Sources (4)

via Wikidata · CC0

~3 min read

Article

7 sections

Contents

Production process
Origins
Uses
See also
Notes
References
External links

==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.