有關牛油，芝士

乾酪有很多別名，又名奶酪，或從英語(cheese)直譯作芝士、起士或起司，是一種用奶放酸之后增加酶（酵素）或细菌制作的食品。奶酪通常是以牛奶为原料制作的，但是也有山羊，绵羊或水牛奶做的奶酪。细菌减少酸碱度，又加入独特的味道。大多奶酪呈乳白色到金黄色。传统的干酪含有丰富的蛋白质和脂肪，维生素A，钙和磷。现代也有用脱脂牛奶作的低脂肪干酪。

蒙莎麗芝士 - 莫薩里拉乾酪(Mozzarella)是一種義大利鮮奶乾酪，又稱水牛芝士。它是用水牛的奶製成的，水牛的奶與一些添加物混合後經過揉捏、延展，然後切割。(意大利語mozzare其實就是切割)
新鮮的莫薩里拉乾酪保存不到一天，因為它只能保存12至24小時。莫薩里拉乾酪也用於大多數種類的披薩。

忌廉芝士 - Cream cheese is a sweet, soft, mild-tasting, white cheese that contains at least 33% milkfat (as marketed) with a moisture content of not more than 55%, and a pH range of 4.4 to 4.9.
In many places, including Ireland and parts of Spain,cream cheese is called simply Philadelphia, and in places in Latin America, including Argentina, Chile, and Mexico it is called Queso Filadelfia ("Philadelphia Cheese"). This is an example of a genericized trademark. Philadelphia is marketed in the UK, but non-branded cream cheese is rarely referred to as such.

意大利軟芝士 - Mascarpone is a triple-cream cheese made from crème fraîche by denaturing with tartaric acid. Sometimes buttermilk is added as well, depending on the brand. After denaturation, whey is removed without pressing or aging. It is milky-white in color and is easily spread. When fresh, it smells like milk and cream.

when a lot of time you see Mascarpone Cheese on a recipe.. you can substitude that with Cream Cheese... they are very similar!