Talk:Mascarpone

Comments

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.

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)

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)

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)

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

Moved it here. Feel free to add it back if you can provide a citation. 91.152.48.20 (talk) 10:02, 12 June 2008 (UTC)

Heh, sure, doubtful anyone can, but thanks. Gigs (talk) —Preceding undated comment was added at 05:05, 5 August 2008 (UTC)

We should probably have an proper IPA pronunciation, I've added a tag. - AKeen (talk) 15:00, 31 December 2008 (UTC)

does anyone else get very angry when people pronounce it as marscapone (or even marscapony!)? —Preceding unsigned comment added by 173.74.7.72 (talk) 18:23, 10 January 2010 (UTC)

Found a citation for the mispronunciation issue. It seems that even journalists are noticing it in the last year. Gigs (talk) 17:23, 1 March 2010 (UTC)

Why are wrong pronunciations labeled as "English"? —Preceding unsigned comment added by 75.73.70.113 (talk) 22:20, 4 October 2010 (UTC)

Vandalism

Previous vandalism of the article was posted on Reddit, there is a chance some readers would edit the article and vandalize it in the same form. Perhaps it should be protected temporarily. —Preceding unsigned comment added by 87.68.81.16 (talk) 07:29, 13 September 2009 (UTC)

External links modified

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External links modified

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Pint?

I doubt the Italians use a pint as a measure in their recipes. Even if they did, it's ambiguous (US/av.? ). Might be better to use an international standard measure. eg half a litre. 111.220.44.54 (talk) 02:56, 13 June 2022 (UTC)

Flavor?

There are no mentions on the article for how the cheese tastes. I think it's worth adding a sentence or two on the flavor, as it is part of what makes it a unique cheese. Cheese.com describes it as "is mild and slightly sweet. It has a delicate and subtle flavor that is not overpowering. Unlike some other cheeses, it does not have a sharp or tangy taste as it is a triple-cream cheese made from whole cow's milk. Mascarpone’s velvety texture and mild flavor lend itself well to desserts such as Tiramisu and Cannoli cream, and it is also employed in savory dishes." Source:

I would add it myself, but I have never changed a Wikipedia article before, and I would be afraid to mess it up. — Preceding unsigned comment added by 74.114.199.233 (talk) 19:03, 23 July 2025 (UTC)

References