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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. --Halogenated04:06, 9 March 2007 (UTC)[reply]
Found a citation for the mispronunciation issue. It seems that even journalists are noticing it in the last year. Gigs (talk) 17:23, 1 March 2010 (UTC)[reply]
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)[reply]
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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)[reply]
