Talk:Mascarpone

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Where does Spanish fit into the geography here? User:Wetman

Lombardy was under Spanish domination when mascarpone was first produced (16th-17th century) Plch 12:49, 26 May 2006 (UTC)

mascarpone is not made with tartaric acid and cream, at least not in Italy.

My changes hopefully will be corrected into proper English.

[edit] AOC

I edited the reference to AOC label because: 1) it's French, and in Italy it would be DOP (Denominazione d'Origine Protetta) 2) mascarpone, anyway, can't have a DOP, but in some cases an IGT (Indicazione Geografica Tipica)

[edit] Fermentation

It was stated that the cheese is produced by fermentation with rennet. This is incorrect, fermentation is a very specific metabolic process that occurs under anaerobic conditions. A more suitable term is denaturation, which refers to a (often destructive) change in molecular structure due to environmental conditions. Just wanted to clear that up. --Halogenated 04:06, 9 March 2007 (UTC)

[edit] Pronunciation

"Mascarpone is frequently mispronounced "marscapone," even by food professionals."

What? Petitphoque (talk) 13:38, 2 May 2008 (UTC)

It's true. I don't have a citation, other than "watch some food TV sometime" :) Gigs (talk) 06:31, 5 June 2008 (UTC)