Mascarpone is an Italian cheese made from cream, coagulated by the addition of certain acidic substances, such as lemon juice, vinegar, citric acid or acetic acid. After denaturation, the whey is removed without pressing or aging. Mascarpone may also be made using cream and the residual tartaric acid from the the bottom or sides of barreled wine. Mascarpone is milky-white in color and is easy to spread. It is used in various Lombardy dishes, and is considered a speciality in the region. It is one of the main ingredients in the modern Italian dessert known as Tiramisu, and is sometimes used instead of butter or Parmesan cheese to thicken and enrich risottos.