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The remarkable Mauri Gorgonzola is made from with pasteurized Italian milk from a single milking, adding enzymes and moulds for marbling. Soft and sweet, with a subtle creamy texture, and a piquant finish, the white interior is streaked with thick green lines of mould.
Gorgonzola is of course a key ingredient in pizza quattro formaggi as well as a classic addition to pasta dishes. It also makes a flavourful addition crumbled over salads, but really, it crosses the whole flavour spectrum, from sweet (honey, figs, pears) to savoury (walnuts, prosciutto, mushrooms), and even spicy (chili flakes, hot peppers).
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, for example, is aged in the caves for about 60 days at 4-6 °C.
Italy/Chilled – RW kg
