Gorgonzola and Mascarpone

Made in Lombardy and Piedmont, gorgonzola and mascarpone are definitely two of Italy’s most famous dairy products. Our gorgonzolas are made by several artisan producers in those regions. Prior to maturing, the cheeses are maintained at 20°C for a few days and spiked to promote mould development (longer for the piccante). During the maturing period - a minimum of two months for the dolce and three months for the piccante - the cheese is spiked again with the mould bacteria (mainly penicillium glaucum) to allow the green veins to develop further.

Our mascarpone is deliciously thick and used both as the main ingredient for tiramisu and as a tasty filling of the Torta illustrated below.

--Select-- Product Name A-Z Product Name Z-A Price Least Expensive First Price Most Expensive First