Mascarpone

Mascarpone
Mascarpone
	Homemade mascarpone
Country of origin	Italy
Source of milk	Cow
Texture	Soft
	Related media on Commons

Mascarpone (/ˌmæskɑːrˈpoʊn(eɪ), -ni/, US also /ˌmɑːsk-/;^[a] Italian: [maskarˈpoːne]) is a soft Italian acid-set cream cheese.^[4]^[5]^[6] It is recognized in Italy as a prodotto agroalimentare tradizionale ("traditional agri-food product"; PAT).^[7]

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 use three tablespoons of lemon juice per pint of heated heavy cream. The cream is allowed to cool to room temperature before it is poured into a cheesecloth-lined colander, set into a shallow pan or dish, and chilled and strained for one to two days.^[8]

Origins

Mascarpone originated in the Italian region of Lombardy in the area between Lodi and Abbiategrasso south of Milan, probably in the late 16th or early 17th century. 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.

Uses

Mascarpone is milky-white in colour and is easy to spread.^[9] It is used in various Lombardy dishes and is considered a specialty in the region.^[10]

Mascarpone is one of the main ingredients in tiramisu.^[11] Sometimes it is used instead of, or along with, butter or Parmesan cheese to thicken and enrich risotto.^[12] Mascarpone also is used in cheesecake recipes.^[13]^[14]

Mascarpone can also be found commonly in the UK on pizzas with prosciutto and mushrooms.^[15]

Notes

^ In English, mascarpone is sometimes mispronounced as if spelled "marscapone", even by food professionals.^[1]^[2]^[3]

References

^ Shilcutt, Katharine (2011-06-30). "20 More Commonly Mispronounced Food Words". Houston Press. Retrieved 2021-05-08. Other mispronunciations I often hear: Mascarpone pronounced as "mars-capone.
^ Mahe, George (2020-04-03). "Ask George: Have you ever compiled a list of mispronounced foods?". St. Louis Magazine. Retrieved 2021-05-08. Mascarpone: MASS-car-pohn. There is no "r" in that first syllable.
^ Bilyeu, Mary (2019-05-08). "Macarons, macaroons, what's the difference? A lot". Toledo Blade. Retrieved 2021-05-08. But regardless of whether their producers choose to be entertainers, educators, or a mishmash-up of both, it irritates me beyond my usually verbose ability to spew words that, much of the time, they disseminate misinformation. (Food Network, my gaze is particularly focused upon you.) For example, let's address the issue of mascarpone, a soft Italian cream cheese. The vast majority of the time, I hear it pronounced mars-kah-POHN.
^ "Mascarpone Artigianale" (in Italian). Archived from the original on 2 April 2012. Retrieved 22 September 2011.
^ Turismo Provincia di Lodi (2004). "Mascarpone" (in Italian). Retrieved 22 September 2011.
^ Tessa Buratto (2010). "Mastering Mascarpone: What it takes to make a perfect batch of Mascarpone Cheese". San Luis Obispo, CA. Retrieved 8 April 2015.
^ Regione Lombardia. "Elenco dei prodotti agroalimentari tradizionali della Regione Lombardia – Quinta revisione" (in Italian). p. 6. Retrieved 22 September 2011.
^ David B. Fankhauser. "Making Mascarpone at Home". U.C. Clermont College-Batavia, OH. Archived from the original on 2007-04-09.
^ Lidia Matticchio Bastianich (27 October 2015). Lidia's Mastering the Art of Italian Cuisine: Everything You Need to Know to be a Great Italian Cook. Appetite by Random House. pp. 107–. ISBN 978-0-449-01623-7.
^ Luigi Veronelli (23 October 2012). Food of North Italy: Authentic Recipes from Piedmont, Lombardy, and Valle d'Aosta. Tuttle Publishing. pp. 31–. ISBN 978-1-4629-0976-6.
^ Jason Atherton (18 June 2015). Social Sweets. Bloomsbury Publishing. pp. 87–. ISBN 978-1-4729-2080-5.
^ Heston Blumenthal (2007). Further Adventures in Search of Perfection: Reinventing Kitchen Classics. Bloomsbury. pp. 140–. ISBN 978-0-7475-9405-5.
^ Barbara Fairchild (14 September 2010). Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful. Andrews McMeel Publishing. pp. 191–. ISBN 978-1-4494-0200-6.
^ Victoria Wise (3 December 2004). The Pressure Cooker Gourmet: 225 Recipes for Great-Tasting, Long-Simmered Flavors in Just Minutes. Harvard Common Press. pp. 329–. ISBN 978-1-55832-201-1.
^ "Sainsbury's Prosciutto Mushroom & Mascarpone Pizza, Taste the Difference 480g". sainsburys.co.uk. Retrieved 2024-05-13.

[4] In English, mascarpone is sometimes mispronounced as if spelled "marscapone", even by food professionals.^[1]^[2]^[3]

[1] Shilcutt, Katharine (2011-06-30). "20 More Commonly Mispronounced Food Words". Houston Press. Retrieved 2021-05-08. Other mispronunciations I often hear: Mascarpone pronounced as "mars-capone.

[2] Mahe, George (2020-04-03). "Ask George: Have you ever compiled a list of mispronounced foods?". St. Louis Magazine. Retrieved 2021-05-08. Mascarpone: MASS-car-pohn. There is no "r" in that first syllable.

[3] Bilyeu, Mary (2019-05-08). "Macarons, macaroons, what's the difference? A lot". Toledo Blade. Retrieved 2021-05-08. But regardless of whether their producers choose to be entertainers, educators, or a mishmash-up of both, it irritates me beyond my usually verbose ability to spew words that, much of the time, they disseminate misinformation. (Food Network, my gaze is particularly focused upon you.) For example, let's address the issue of mascarpone, a soft Italian cream cheese. The vast majority of the time, I hear it pronounced mars-kah-POHN.

[5] "Mascarpone Artigianale" (in Italian). Archived from the original on 2 April 2012. Retrieved 22 September 2011.

[6] Turismo Provincia di Lodi (2004). "Mascarpone" (in Italian). Retrieved 22 September 2011.

[7] Tessa Buratto (2010). "Mastering Mascarpone: What it takes to make a perfect batch of Mascarpone Cheese". San Luis Obispo, CA. Retrieved 8 April 2015.

[8] Regione Lombardia. "Elenco dei prodotti agroalimentari tradizionali della Regione Lombardia – Quinta revisione" (in Italian). p. 6. Retrieved 22 September 2011.

[9] David B. Fankhauser. "Making Mascarpone at Home". U.C. Clermont College-Batavia, OH. Archived from the original on 2007-04-09.

[Bastianich2015-10] Lidia Matticchio Bastianich (27 October 2015). Lidia's Mastering the Art of Italian Cuisine: Everything You Need to Know to be a Great Italian Cook. Appetite by Random House. pp. 107–. ISBN 978-0-449-01623-7.

[Veronelli2012-11] Luigi Veronelli (23 October 2012). Food of North Italy: Authentic Recipes from Piedmont, Lombardy, and Valle d'Aosta. Tuttle Publishing. pp. 31–. ISBN 978-1-4629-0976-6.

[Atherton2015-12] Jason Atherton (18 June 2015). Social Sweets. Bloomsbury Publishing. pp. 87–. ISBN 978-1-4729-2080-5.

[Blumenthal2007-13] Heston Blumenthal (2007). Further Adventures in Search of Perfection: Reinventing Kitchen Classics. Bloomsbury. pp. 140–. ISBN 978-0-7475-9405-5.

[Fairchild2010-14] Barbara Fairchild (14 September 2010). Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful. Andrews McMeel Publishing. pp. 191–. ISBN 978-1-4494-0200-6.

[Wise2004-15] Victoria Wise (3 December 2004). The Pressure Cooker Gourmet: 225 Recipes for Great-Tasting, Long-Simmered Flavors in Just Minutes. Harvard Common Press. pp. 329–. ISBN 978-1-55832-201-1.

[ProsciuttoMushroomMascarponePizza-16] "Sainsbury's Prosciutto Mushroom & Mascarpone Pizza, Taste the Difference 480g". sainsburys.co.uk. Retrieved 2024-05-13.

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v t e Lombard cuisine
Pasta, porridge and rice dishes	Agnolini Casoncelli Pavese agnolotti Pizzoccheri Polenta Risotto Strozzapreti Tortelli Tortelli cremaschi Tortello amaro di Castel Goffredo
Meat, sausage and soup dishes	Bollito misto Bruscitti Cassoeula Cotechino Luganega Mondeghili Ossobuco Pancotto Veal Milanese Zuppa pavese
Cheeses	Bel Paese Bitto Formai de Mut dell'Alta Valle Brembana Grana Padano Gorgonzola Mascarpone Quartirolo Lombardo Raspadüra Robiola Rosa Camuna Salva Silter Stracchino Taleggio Valtellina Casera
Breads, salumi and condiments	Bisciola Bresaola Michetta Mostarda
Beverages	Amaretto Barbajada Braulio Fernet-Branca Pirlo Ramazzotti Vespetrò
Wines	Ca' del Bosco Franciacorta DOCG Lombardia
Pastry and desserts	Amaretti di Saronno Colomba di Pasqua Mostaccino Nocciolini di Canzo Pan meino Panettone Spongarda Torta Bertolina Torta delle rose Torta paesana Turrón Veneziana

v t e Italian cheeses
PDO	Asiago Bitto Bra Burrata di Andria Caciocavallo Casciotta d'Urbino Castelmagno Fontina Formaggio di fossa Formai de Mut dell'Alta Valle Brembana Gorgonzola Grana Padano Montasio Monte Veronese Buffalo mozzarella Parmigiano Reggiano Pecorino Pecorino di Filiano Pecorino Romano Pecorino sardo Pecorino siciliano Pecorino toscano Piave Provolone Quartirolo Ragusano Raschera Salva Squacquerone di Romagna Silter Spressa delle Giudicarie Taleggio Valle d'Aosta Fromadzo Valtellina Casera
PAT	Bastardo del Grappa Bela Badia Canestrato Casàda Mascarpone Morlacco Padraccio Pecorino di Carmasciano Prescinsêua Ricotta forte Ricotta di fuscella Rosa Camuna Scamorza Stracciata Toma Toma Piemontese Tyrolean grey cheese Vezzena
PGI	Burrata di Andria Canestrato di Moliterno
TSG	Mozzarella
Non-protected varieties	Bel Paese Bocconcini Brös Burrata Cacio figurato Caciotta Calcagno Caprino Casizolu Casu martzu Crucolo Crutin Dolcelatte Galbanino Moliterno Pallone di Gravina Provatura Ricotta Robiola Sottocenere al tartufo Stracchino Stracciatella di bufala
Manufacturers	Auricchio Granarolo Parmalat Sterilgarda

Production process

Origins

Uses

See also

Notes

References