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searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
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The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011. She will be greatly missed.
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Description: A very rich, ivory-coloured fresh cream cow's milk cheese which originated in Lodi in Lombardy in the north of Italy. It can be used like double cream (US: heavy cream), in savoury and sweet dishes and has the consistency almost of butter, though with slightly less butterfat. Dishes, generally pasta, prepared with Mascarpone will be called 'col mascarpone' or 'al mascarpone'.
Most frequent country: Widespread
Most frequent region: Emilia-Romagna, Lombardy
Also known as: mascherpone
See places: Italian food and cuisine, Lombardy
See foods and dishes: pasta