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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