Mascarpone

Rarity: Rare

A topic known well beyond its field, found in many languages.

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Science and technology

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What Wikipedia says

Mascarpone (, US also ; 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).

Excerpt from the Wikipedia article “Mascarpone”, under the CC BY-SA 4.0 license. Read the article on Wikipedia

Image: Brodolò1, CC BY-SA 4.0, via Wikimedia Commons.