The Classic Italian blue cheese, Gorgonzola, comes in two varieties, Dolce and Piccante. Dolce is a creamy, sweet version of the traditional Piccante. After four weeks of maturation, they are pierced to allow the ‘oxygen loving’ blue mould to grow. Once spiked, the cheeses are wrapped in foil to retain moisture. Luigi Guffanti Formaggi selects the best cheeses and takes them to their restored sixteenth century cellar for maturation. Its pale white to straw coloured interior is marbled with streaks of blue-green mould and the degree of piquant flavour increases as the cheese ages. The texture is soft and creamy with little wells of moisture. The flavour is smooth with a slight tang balanced with a little saltiness.
About Luigi Guffanti 1876
In 1876, Luigi Guffanti, began to mature Gorgonzola cheese, and cleverly purchased an abandoned silver mine in Valganna, in the Varese province. In the mine, with its year round constant temperature and humidity, the cheese matured so well that Luigi quickly cornered the market. Experience gained by from maturing the Gorgonzola was gradually transferred to a myriad of cheese from many countries. Maximum attention to the handcrafted quality of the cheeses and passionate care taken in the maturation, mark the proud Guffanti-Fiori family tradition handed down for five generations. Carlo and Giovanni Guffanti Fiori are now responsible for the overall business management and delicate selection of cheeses.