Mascarpone is a triple-cream cheese (though more accurately a lightly-whipped cream) made from crème fraîche, denatured with tartaric acid. Sometimes buttermilk is added as well, depending on the brand. After denaturation, whey is removed without pressing or aging.
Mascarpone is milky-white in colour and is easily spread. When fresh, it smells like milk and cream. It is used in various dishes of the Lombardy region of Italy, where it is a speciality. It is a main ingredient of tiramisu. It is sometimes used instead of butter or Parmesan cheese to thicken and enrich risotti.
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