||Mauri Gorgonzola Dolce
||Emilio Mauri S.p.a
|Avg. Fat Content
||Retail pack portion
|Qty Per Box
Apart from the excellence of Lombard milk, the genuineness of Mauri cheeses is also guaranteed by the unique maturing process that benefits from another gift of the territory; the Lanche, the natural caves of Valsassina. These caves provide the perfect microclimate for maturing cheese and as such many of Mauri’s aged cheeses are matured there.
Born around 1000 A.D. in the province of Milan, Gorgonzola is still produced today with pasteurized milk from a single milking with the addition of enzymes and selected moulds for marbling and aged for about 60 days at 4-6°C. The cheese is subject to the care of expert cheesemakers who carefully manage the entire production process, ensuring the high quality of each wheel is upheld.
With its pale white pâté, liberal striations of greenish mould and its unmistakable creamy flavour, Mauri Gorgonzola Dolce is the ideal blue cheese for cooking with but also makes an ideal table cheese for those not keen on strong blue flavours.
Resource Links: http://international.mauri.it/