Mascarpone
| Mascarpone | |
|---|---|
Homemade mascarpone | |
| Country of origin | Italy |
| Town | Lodi, Lombardy |
| Source of milk | Cow |
| Pasteurized | No |
| Texture | Soft |
| Related media on Commons | |
Mascarpone (/ˌmæskɑːrˈpoʊn(eɪ), -ni/, US also /ˌmɑːsk-/; Italian: [maskarˈpoːne]) 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).