mascarpone 的來由和用途?

Mascarpone is a triple-creme cheese made from crème fraîche by denaturing with rennet. Sometimes buttermilk is added as well, depending on the brand. After denaturation, whey is removed without pressing or aging.

One can manufacture mascarpone by using cream, tartaric or citric acid, or even lemon juice. Mascarpone is used in various dishes of Lombardy, Italy, where it is a specialty. It is milky-white in color and is easily spread. When fresh, it smells like milk and cream, and often is used instead of butter to thicken and enrich risotti. It is also a main ingredient of tiramisu and lasagne.

Mascarpone is often mispronounced as if it were spelled "marscapone" and also often misspelled that way.


[edit] Origins
The cheese apparently originated in the area between Lodi and Abbiategrasso, Italy, southwest of Milan, probably in the late 16th or early 17th century. The name is said to come from "más que bueno" (Spanish for "better than good"), or from "mascarpa", a milk product made from the whey of stracchino (aged cheese), or it may come from "mascarpia", the local dialect for ricotta; however, it is not made by the same process, nor is mascarpone made from whey, as ricotta is.

According to cuisine expert and journalist Gianni Brera, the correct name of the cheese would be mascherpone, originally stemming from Cascina Mascherpa, a farmhouse no longer existing once located halfway between Milan and Pavia, belonging to the Mascherpa family.[citation needed]

１.馬斯卡薘芝士來自意大利盧巴里區，嚴格來說它不是一種真正芝士，製作過程中没有經過發酵菌種和凝乳，只用稀奶油和檸檬汁／檸檬酸混合而成。它屬軟滑而含豐富乳的芝士，亦是舉世知名的甜品－意大利咖啡芝士餅（提拉米斯）的靈魂原料。

２．西餐我就唔知可以做咩，但是有個甜品我向你介紹，就是意大利芝士檸檬撻！呢種甜品在星ｘ克有得買，可以一試！　但若果你想自己做的話，我再提供一個食譜比你，希望你啱用！
甜揵皮材料：牛油１００ｇ　　面粉１６０ｇ　糖霜４０ｇ　　蛋１／２個　香油少許
做法：牛油和糖霜勻後，加入蛋和香油。
　　　加入面粉拌勻成粉團，然後冷凍２小時。
　　　將適當的粉團壓成小圓皮。再將餅皮放入模內備用。
餡料：意大利芝士６０ｇ　蛋２個　砂糖１２０ｇ　檸檬汁３湯匙　檸檬皮茸１茶匙
　　　粟粉２茶匙　　ｃｒｅａｍ１／２杯
做法：預熱焗爐１８０度
　　　甜撻皮用叉剌孔，放入己預熱的焗爐以１８０度焗１０分鐘。
　　　糖，芝士拌至滑後，加入蛋拌勻，再加入檸檬汁以及皮茸，粟粉，ＣＲＥＡＭ拌　　　　勻。　
　　　將檸檬芝士餡料份別放入半熟之撻內，以１７０度焗２５分鐘。