Mascarpone in Italian - fresh unripe Italian white cheese made from curdled tartaric (and sometimes citric) acid thick cow's or buffalo cream. It is believed that the name of this cheese comes from the word mascarpa - this is the name of the dairy product, which is made from the whey left over from cheese production.

Mascarpone originated in Lombardy (often referred to as a typical Milanese cheese), and it most likely arose naturally as a by-product of the production of other cheeses. After fermentation of milk with cream, the mass is stirred, allowed to thicken in the refrigerator for twelve hours, placed in canvas bags so that the whey can drain, and packaged in a day. The result is an extremely delicate and oily, slightly sweet product with a milky aroma and a slight sour note, more like very thick sour cream in consistency.

Mascarpone is a dessert cheese. It is usually lightly sweetened and served as a dessert with fruit (such as strawberries), sugar, liquor, chocolate, or simply used as a flavoring in a wide variety of sweet dishes. Mixed with tomato paste, anchovies, mustard, it turns into an excellent seasoning for "pasta".