Gorgonzola Piccante - from the deep, dark depths of Valsassina
Gorgonzola Piccante From the deep, dark depths of Valsassina
- Producer - Mauri
- Origin - Italy
- Milk Type - Cow
- Ageing - 3 months
To many, the name Mauri is not one associated with Italy. But
the first records show this surname to surface in Milan, the
capital of Lombardy. It wasn’t until 1920 that Emilio Mauri
recognised the high quality milk of the Lombardy region was
prime for cheese making. This region was already famous for its
Taleggio and Gorgonzola. Emilio merely carried on the
tradition and left behind his legacy of one of the highest
regarded cheeses in the region. To this day, the cheeses are
ripened deep within caves of Valsassina leading to a damp,
dark and mould growth that excited all blue lovers.
Just like its younger brother, the Dolce, the Piccante retains
some of its sweetness. As it is pressed longer, the cheese is
firmer while also being aged for at least 90 days to create an
amazing marbling of blue moulds throughout. The controlled
process ensures a high quality wheel each time.
Gorgonzola fact of the day...
Gorgonzola was named after a village that was once outside
Milan. This cheese dates back to the 9th century while the
addition of the mould was accidentally created somewhere
around the 11th century. Gorgonzola is still considered one of
the best blue cheeses in the world. In fact, the London Stock
Exchange is nicknamed “Gorgonzola Hall” after the greenish
marbled interior. And if you can’t get enough, the Gorgonzola
Festival runs for two days at the end of September in Milan.
• Trappist Beers
• Pretty much anything! Try it!
Be part of our Cheese Club here → http://bit.ly/2vpwLMn
- Sam Penny