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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.
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)
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)
"Mascarpone is frequently mispronounced "marscapone," even by food professionals."
What? Petitphoque (talk) 13:38, 2 May 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)
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)
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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)
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