| 词条 | Mascarpone |
| 释义 |
| name = Mascarpone | image = Coffee Mascarpone Crème.jpg | caption = Coffee mascarpone cream | othernames = | country = Italy | regiontown = | region = | town = | source = Cow | pasteurized = | texture = Soft | fat = | protein = | dimensions = | weight = | aging = | certification = }}Mascarpone ({{IPAc-en|ˌ|m|æ|s|k|ɑr|ˈ|p|oʊ|n|iː}}, or {{IPAc-en|ˈ|m|ɑː|s|k|ər|p|oʊ|n}}; {{IPA-it|maskarˈpoːne|lang}}) is an Italian cream cheese coagulated by the addition of certain acidic substances such as lemon juice, vinegar or citric acid.[1][2][3] It is recognized as a {{lang|it|Prodotto agroalimentare tradizionale}} (traditional regional food product).[4] Production processAfter denaturation, 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 lemon juice at a rate of three tablespoons per pint of heated heavy cream. It is allowed to cool to room temperature, poured into a cheese cloth lined colander, set into a shallow pan or dish, and chilled for one to two days. [5] OriginsMascarpone originated in the area between Lodi and Abbiategrasso, Italy, southwest of Milan, probably in the late 16th or early 17th century. The name is popularly 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. Ricotta, unlike mascarpone, is made from milk and not cream.{{cn|date=December 2017}} UsesMascarpone is milky-white in color and is easy to spread.[6] It is used in various Lombardy dishes, and is considered a specialty in the region.[7] It is one of the main ingredients in the modern Italian dessert known as tiramisu,[8] and is sometimes used instead of, or along with, butter or Parmesan cheese to thicken and enrich risotto.[9] Mascarpone is also used in cheesecake recipes.[10][11] References1. ^{{cite web|title=Mascarpone Artigianale|url=http://www.buonalombardia.it/browse.asp?goto=11980|accessdate=22 September 2011|language=Italian|deadurl=yes|archiveurl=https://web.archive.org/web/20120402191147/http://www.buonalombardia.it/browse.asp?goto=11980|archivedate=2 April 2012|df=}} 2. ^{{cite web|title=Mascarpone|url=http://www.turismo.provincia.lodi.it/TPL_gastronomia_NOTIZIA_1.asp?IDNotizia=33&IDCategoria=633|accessdate=22 September 2011|author=Turismo Provincia di Lodi|language=Italian|year=2004}} 3. ^{{cite web|title=Mastering Mascarpone: What it takes to make a perfect batch of Mascarpone Cheese|url=http://digitalcommons.calpoly.edu/cgi/viewcontent.cgi?article=1044&context=dscisp|accessdate=8 April 2015|author=Tessa Buratto|year=2010|location=San Luis Obispo, CA}} 4. ^{{cite web|title=Elenco dei prodotti agroalimentari tradizionali della Regione Lombardia – Quinta revisione|url=https://docs.google.com/viewer?a=v&q=cache:srBdc_r5NkYJ:www.provincia.pv.it/provinciapv/portalpublicdownload/downloadFile%3FportalId%3D1%26fileName%3D01379_01_it.pdf%26isVersion%3Df%26publicArea%3Dt+site:www.provincia.pv.it+prodotti+agroalimentari+tradizionali+lombardia&hl=it&gl=it&pid=bl&srcid=ADGEEShMqYq-m4PWB-SReP6we516nVBH7-bc5RQRv9iS4EFcT8mC9TLFD09pHOwsJ-gE1ZUvxwtcSlhyldXYUgbFd5dOqTMenTZQ1n7ikAUqUIvO-17sZ05PnaF4gmb0RQkugJZbE7Jp&sig=AHIEtbRXiIQ40LnEp2rWa5gqRqtxEPC5Vg|accessdate=22 September 2011|author=Regione Lombardia|page=6|language=Italian}} 5. ^{{cite web|title=Making Mascarpone at Home|url=http://biology.clc.uc.edu/fankhauser/Cheese/mascarpone.HTM|author=David B. Fankhauser|origyear=2012[2003]|location=U.C. Clermont College-Batavia, OH|deadurl=yes|archiveurl=https://web.archive.org/web/20070409120439/http://biology.clc.uc.edu/fankhauser/Cheese/mascarpone.HTM|archivedate=2007-04-09|df=}} 6. ^{{cite book|author=Lidia Matticchio Bastianich|title=Lidia's Mastering the Art of Italian Cuisine: Everything You Need to Know to be a Great Italian Cook|url=https://books.google.com/books?id=gXAlBgAAQBAJ&pg=PT107|date=27 October 2015|publisher=Appetite by Random House|isbn=978-0-449-01623-7|pages=107–}} 7. ^{{cite book|author=Luigi Veronelli|title=Food of North Italy: Authentic Recipes from Piedmont, Lombardy, and Valle d'Aosta|url=https://books.google.com/books?id=AQ7QAgAAQBAJ&pg=PT31|date=23 October 2012|publisher=Tuttle Publishing|isbn=978-1-4629-0976-6|pages=31–}} 8. ^{{cite book|author=Jason Atherton|title=Social Sweets|url=https://books.google.com/books?id=qsBlCQAAQBAJ&pg=PA87|date=18 June 2015|publisher=Bloomsbury Publishing|isbn=978-1-4729-2080-5|pages=87–}} 9. ^{{cite book|author=Heston Blumenthal|title=Further Adventures in Search of Perfection: Reinventing Kitchen Classics|url=https://books.google.com/books?id=4goQ9DzRITUC&pg=PA140|year=2007|publisher=Bloomsbury|isbn=978-0-7475-9405-5|pages=140–}} 10. ^{{cite book|author=Barbara Fairchild|title=Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful|url=https://books.google.com/books?id=m_Nz8PkYawYC&pg=PA191|date=14 September 2010|publisher=Andrews McMeel Publishing|isbn=978-1-4494-0200-6|pages=191–}} 11. ^{{cite book|author=Victoria Wise|title=The Pressure Cooker Gourmet: 225 Recipes for Great-Tasting, Long-Simmered Flavors in Just Minutes|url=https://books.google.com/books?id=yWW-22bcSP4C&pg=PA329|date=3 December 2004|publisher=Harvard Common Press|isbn=978-1-55832-201-1|pages=329–}} External links
4 : Italian cheeses|Cow's-milk cheeses|Cream cheeses|Acid-set cheeses |
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