Mascarpone
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Mascarpone (Template:IPAc-en, Template:IPAc-en;Template:Efn Template:IPA) is a soft Italian acid-set cream cheese.<ref>Template:Cite web</ref><ref>Template:Cite web</ref><ref>Template:Cite web</ref> It is recognized as a prodotto agroalimentare tradizionale (PAT).<ref>Template:Cite web</ref>
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.
The traditional method is to add three tablespoons of lemon juice per pint (568 ml) of heated heavy cream. The mixture is allowed to cool to room temperature before it is poured into a cheesecloth-lined colander, set into a shallow pan or dish, strained, and chilled for one to two days.<ref>Template:Cite web</ref>
Origins
Popularly, the name is held to derive from mascarpa, an unrelated milk product made from the whey of stracchino (a young, barely aged cheese), or from mascarpia, a word in the local dialect for ricotta. Unlike ricotta, which is made from whey, mascarpone is made from cream.Template:Fact
Uses
Mascarpone is milky-white in colour and is easy to spread.<ref name="Bastianich2015">Template:Cite book</ref> It is used in various Lombardy dishes and is considered a specialty in the region.<ref name="Veronelli2012">Template:Cite book</ref>
Mascarpone is one of the main ingredients in tiramisu.<ref name="Atherton2015">Template:Cite book</ref> Sometimes it is used instead of, or along with, butter or Parmesan cheese to thicken and enrich risotto.<ref name="Blumenthal2007">Template:Cite book</ref> Mascarpone is also used in cheesecake recipes.<ref name="Fairchild2010">Template:Cite book</ref><ref name="Wise2004">Template:Cite book</ref>
Mascarpone is also commonly used in the UK on pizzas with prosciutto and mushrooms.<ref name="ProsciuttoMushroomMascarponePizza">Template:Cite web</ref>