Spoonable, fresh mascarpone from Lombardy—built to carry, not dominate.
Galbani Mascarpone from Lombardy, Italy. Fresh, spoonable cow's milk cream cheese with a clean, lightly sweet finish. The classic for tiramisu.
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Galbani's Mascarpone comes out of Ballabio in Lombardy, the northern Italian region where this style of fresh cream cheese was born. It's a pasteurized cow's milk cheese, made by warming heavy cream and setting it with a touch of acid, then draining it until the texture turns dense and spoonable.
The paste is glossy and ivory, soft enough to fold off a spoon but thick enough to hold a peak. On the palate it's all fresh cream, lightly sweet, with no tang and no funk. The finish is short and clean, which is exactly the point: mascarpone is built to carry other flavors rather than dominate them.
This is the workhorse mascarpone, the one you reach for when you're making tiramisu, folding cream into a risotto at the last minute, or sweetening it up with a little sugar and vanilla for berries. Galbani has been making it the same way for decades and the consistency is what keeps it on the shelf.
Spoonably soft and dense, closer to whipped cream cheese than yogurt, with a glossy sheen and a clean break when you pull a spoon through.
Gentle and milky, a quiet fresh-cream sweetness without any tang or funk. The kind of cheese you build flavor on rather than taste against.
Fades fast and clean, a brief sweet-cream coating that disappears in a few seconds and leaves the palate ready for the next bite.
All fresh cream up front, like lightly sweetened heavy cream just barely set. Pure dairy, no yogurty acidity.
No nutty character, this is unaged fresh cheese with none of the brown-butter or hazelnut notes that come with time in a cave.
Clean and milky, no mushroom or vegetal notes. The flavor stays in the dairy lane from start to finish.
No pepper, no piquancy, no bite. Mascarpone is built to be the soft landing in a dish, not the punch.
None rind
No rind. Mascarpone is sold in tubs and the surface tastes identical to the interior, clean fresh cream throughout.
Mascarpone stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
The cream wants light bubbles or a sweet wine to lift it, and espresso is the classic match because tiramisu was basically designed around that pairing.
Mascarpone is a blank cream canvas, so it takes equally well to fruit and sweet drizzles on the dessert side or savory hits like balsamic when you fold it into pasta.
Real reviews from The Cheese Store of Beverly Hills Google Business Profile. Curated by Dom and his team since 1967.
Domenico and his team are fantastic. I’m a chef and I often get my supplies from The Cheese Store — unique products, carefully selected, from top Italian and French cheeses to excellent local ones.
Absolutely loved the cheese store! Everyone was super helpful and friendly. Lena helped us — she was very knowledgeable on all the cheeses: where they came from, what the region is like, what they are known for. It was like wine tasting for cheese.
Ordered several cheeses from them and the wrong items were delivered. Contacted the store and they recognized the error and immediately sent the correct order the next day without any fuss. Really appreciate the promptness and professionalism.
“Lombardy dairy traditions made consistent and shippable — taking regional Italian classics like mascarpone, Bel Paese, and stracchino and producing them at national scale without losing the recipe.”
Cultured cow's cream gently acidified and cloth-drained into thick, spoonable mascarpone — the Lombardy benchmark.
Carefully packaged and shipped from our Beverly Hills shop.
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