||Mauri Gorgonzola Piccante
||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 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 follow carefully the entire production process, ensuring the high quality of each wheel is upheld.
Mauri Gorgonzola Piccante differs slightly in the production and aging process to its creamy (dolce) cousin. It’s pressed longer to create a firmer pâté, treated at a higher temperature and aged for at least 90 days to encourage greater mould growth. Its interior is richly marbled with blue-green mould throughout and has a firm, slightly crumbly texture. Flavours are prominent and rich in blue spice.
Resource Links: http://international.mauri.it/