mascarpone

Similarly things like mascarpone and yogurt which are not fermented using rennet can't be called cheese.

Without milk you won't have butter, mascarpone, cream, cheese and yogurt (and many spreads).

Galbani Mascarpone - used to be difficult to find and was imported from Italy.

My favourite example of that would be cold cheesecake - originally made largely from cottage cheese, nowadays has mascarpone as the main ingredient.

The mascarpone croissant is excellent, but I would actually recommend the raspberry jam croissant even more highly.

Tiramisù is very common in restaurants, and half of it is mascarpone cheese.

Fellow men, if you don't know what mascarpone is you're missing out.

You'd probably be alarmed, but I've seen cannoli filled with everything from mascarpone to miracle whip...

Hardly anyone knew what mascarpone even was in the 70s.

Even lactose-free Nutella equivalent, lactose-free cream cheese, and lactose-free mascarpone!

[4] There are miracles like organic yogurt, mozarella and mascarpone from Medan or italian restaurant Bixio in Pulau Weh.

It's made with ladyfinger cookies, mascarpone, and coffee.

For a great example, check out the "Crema di Mascarpone"[1] chapter which introduces all the tools for writing rigorous mathematical proofs using flow diagrams.

For example, with "mascarpone" I picture all of the ingredients for making tiramisu, which I've prepared a few times in my life.

I sense a disturbance in the force, as if google was suddenly hit by a million requests by people wondering "What in blazes is mascarpone?"

Mascarpone is a soft creamy Italian cheese, often used in desserts, sometimes in savory dishes too.