Maturation: minimum 60 days
Cheese Type: Uncooked, Unpressed Blue vein cheese
Gorgonzola is the king of the table and the kitchen. Mauri produces it with pasteurized cow milk from a single milking, adding enzymes and moulds selected for marbling. It is then aged inside natural caves for about 60 days at 4-6 °C.
Gorgonzola Dolce is as great to cook with as it is to eat as table cheese. This sweeter version of Gorgonzola has a soft texture with a limited soft blue-green marbling. Its flavour is delicate, creamy and sweet, with a hint of hazelnut.
Gorgonzola is ideal on a cheese platter or simply spread on piece of bread with a drop of olive oil. Also perfect for fresh Tagliatelle as a sauce, paired with slices of caramelized pears.
Store in the fridge and consume within a few weeks of purchasing for optimal freshness and flavour.
Jurancon, Sauternes, Piemont, Chianti
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