Talk:Mascarpone
From Wikipedia, the free encyclopedia
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)
