Coagulated cream · Lombardy
Mascarpone
By Brimi · Lombardy, Italy
Cream coagulated by heat and acidification (no rennet), a very rich, velvety white paste. A Lombard speciality and the essential base for tiramisu; it also enriches sauces and risottos.
Fresh creamType
TiramisuUse
Very creamyTexture
LombardyRegion
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ITasting notes
Profile
Intensity
MildIntense
Creaminess
FirmCreamy
Fattiness
LightRich
Softness
NeutralSweet
Tasting
Appearance
Creamy white, smooth velvety texture.
Aroma
Mild, milky, understated.
On the palate
Unctuous, rich, melts in the mouth, without pronounced acidity.
Aromas
Fresh creamMildSlightly sweet
Pairings
TiramisuCheesecakeCreamy saucesRisotto
IIIThe producer
Brimi (Milchhof Brixen, Alto Adige), mountain milk; mascarpone of Lombard origin.
IVAvailable formats
Formats of this product for foodservice. Prices and availability on request.
VSpecifications
- Origin
- Lombardy, Italy
- Format
- Pail 2 kg
- Packaging
- Sold individually
- Storage
- Refrigerated (2–4 °C)
- Reference
- FRO-025
Information
- Milk
- Cow's milk cream, pasteurised
- Paste type
- Fresh, thick spreadable cream
- Ageing
- Fresh
- Raw / pasteurised milk
- Pasteurised
- Appellation
- Not protected (PAT, of Lombardy origin)
The cheese