Mascarpone

Mascarpone , -ni/, US also /ˌmɑːsk-/;[a] Italian: [maskarˈpoːne]) is a soft Italian acid-set cream cheese. It is recognized in Italy as a prodotto agroalimentare tradizionale ("traditional agri-food product"; PAT). After denaturation of cream, the whey is removed without pressing or aging. Mascarpone may also be made using cream and the residual tartaric acid from the bottom or sides of barreled wine. The traditional method is to use three tablespoons of lemon juice per pint of heated heavy cream. The cream is allowed to cool to room temperature before it is poured into a cheesecloth-lined colander, set into a shallow pan or dish, and chilled and strained for one to two days.

Source: Wikipedia