Mozzarella
The “Oro bianco” of Italians.
Mozzarella is a regional specialty historically coming from the Center-South of Italy, typically from Campania and Puglia.
The so-called “White gold” is one of the freshest products of Italian cuisine, and it can be enjoyed both as a cold dish (i.e., Caprese), and in hot preparations (like pizza, parmigiana, etc.).
The mozzarella was praised and appreciated – already in the XVI Century - by chef Bartolomeo Scappi in his famous recipe book.
Galbani’s democratic innovation
Galbani started producing and distributing Mozzarella in 1956, with deliveries assured in all of Italy. In 1965 Galbani was the first company to use a plastic bag filled with liquid as an effective solution to extend its fresh taste for weeks and make it available at an affordable price, even far from the firm.
It takes only 3 hours to go from fresh cow’s milk to the Galbani’s Mozzarella bag: that’s why its fresh and milky taste is perfectly preserved.
Each Galbani Mozzarella ball of 125g is made with 8 glasses of milk - equal to almost 1 liter!
Mascarpone
The shape of success
Mascarpone is the main ingredient to prepare tiramisu, one of the most known and appreciated Italian desserts in the world.
The word “mascarpone” comes from Lombardy: the old jargon term “mascherpa” indicates those who came from the countryside to bring cheese to Milan, amazing the urban population.
To be first, it’s a question of seconds
Innovation was a must for Egidio Galbani: he thought that making things better meant better products in the end. To produce Mascarpone, Galbani introduced a unique double heating process which heated the semi-finished product in less than 30”. In this way, Galbani’s Mascarpone obtains its perfect firmness and texture.
The texture of Galbani’s Mascarpone is so firm and rich that it is universally considered the ideal ingredient for the typical Italian tiramisu.
Try to put a spoon full of Galbani’s Mascarpone upside down: it’s so compact and thick that it won’t drop!
Ricotta
The everyday solution in the Italian Cuisine
Ricotta is perfect for the preparation of a variety of both savory and sweet dishes. It has a long tradition in the South of Italy.
The word “ricotta” (literally: “re-cooked”) exemplifies its production method: ricotta undergoes twice the cooking process. Galbani’s Ricotta is a good source of calcium and proteins and has only 169 Kcal per 100g: that’s why it’s perfect for a modern and healthy lifestyle!
A timeless and balanced tradition
According to the new customers’ expectations, Egidio Galbani wanted to spread the Italian timeless cheese specialties out of their regional boundaries.
Year after year, Galbani’s Ricotta became a worldwide fresh specialty, perfect for contemporary lifestyles: balanced, yet tasty; light, yet enjoyable!
Galbani Ricotta offers you a fresh and delicious taste - with no compromises!
Parmigiano Reggiano D.O.P. & Grana Padano D.O.P.
History (and quality) repeating
Parmigiano Reggiano, Grana Padano, Pecorino Romano, or Toscano: all D.O.P. products (“DOP” is the Italian label that certifies a “Protected Designation of Origin”) that are made today as they were made centuries using those same typical and selected ingredients.
Originally these Italian Hard Cheeses were produced by monks: respectively, Parmigiano Reggiano was made in Parma and Reggio Emilia areas, while Grana Padano was made in the plain area close to Milan. Quality has always been – and it still is - at the heart of their formulas.
Few ingredients, yet the best
After, Egidio Galbani first, and Galbani company after, have always promoted the quality and authenticity of their specialties. Galbani’s hard Italian cheeses are still produced in selected territories of the Italian peninsula, according to strict rules that had been established 800 years ago and guaranteed by specific consorti.
The original recipe has not changed in all these years: they are made of just fresh milk, rennet, and salt. Plus, time.
A single form of 35 kg of Galbani’s hard cheese is made using approximately 600 liters of fresh milk.
Gorgonzola
A territorial tradition
This delicious Italian blue cheese was named after the city of Gorgonzola, near Milano, where it was born in 879 A.D.
Only a few provinces of Lombardy and Piedmont regions, by law and tradition, are home to the production of Gorgonzola cheese. It means that only the milk from the farms of these provinces can be used to produce and then give the protected designation of origin (D.O.P.) to the gorgonzola cheese.
The guarantor
Among the other existing blue cheeses, Galbani’s Gorgonzola DOP has its well-defined character: soft and creamy, with a delicious and round flavour that everyone will fall in love with!
Galbani was among the few founders of the Consortium, identified with a “G”, that regulated the areas and the typical production of Gorgonzola, preserving the original characteristics since 1970.
Soft and creamy, with a delicious and round flavor that everyone will fall in love with!
