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mascarpone

thick cream cheese

Sold all over the world now, marscapone was invented in the late 16th century near Lodi in Lombardy. Citric acid is added to full cream, after which the whey is removed. It adds voluptuousness to savoury or sweet dishes, besides being essential in tiramisù.

Text © Dana Facaros and Michael Pauls

Image by museinthecity