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The Mauri Gorgonzola Piccante is crafted in small quantities using a select mixture of curds made from morning and evening milk in Valsassina—known as the “Valley of Cheese”—in Lombardy, northern Italy. Aged for longer than the Dolce, the Piccante has a more pronounced veining, a more intense, spicy flavour, and a firmer, less creamy texture. It pairs beautifully with Pinot Noir and Barolo, as well as dessert wines like rum and port.
The Mauri family have been crafting cheese in Valsassina—known as the “Valley of Cheese”—in Lombardy in northern Italy since 1920. Using creamy, fresh local milk, their flagship Gorgonzola and Taleggio cheeses take full advantage of maturation in silence and darkness of the valley’s astonishing natural caves. There, master cheesemakers turn and test each individual cheese as it ripens in the cool and stable temperatures and high humidity essential for drawing out every flavour nuance. The Mauri Gorgonzola Piccante, for example, is aged in the caves for about 80-90 days at 4-6 °C.
Italy/Chilled – RW kg
