The unique micro climate in the natural caves where these cheeses are matured, under the Grigna mountain, is key to the flavour and profile of this cheese. Mauri Formaggi has been crafting traditional Valsassina cheeses since 1920, founded by Emilio Mauri in the picturesque village of Pasturo where the original factory still stands as the heart of the business. With a commitment to excellence, the family has maintained the integrity of their craft, using locally sourced fresh milk to create cheeses that honor both tradition and innovation. Surrounded by the lush pastures of Lombardy, the Mauri family still mature cheeses at their purpose built caves, carved into the foothills of the Italian Alps and are the only producer to claim Stagionatura di Grotta (cave ripened) on their products.
Made in small quantities from locally sourced goat’s milk, this washed rind cheese is very similar to Taleggio developing a thin bloom rind flecked with grey yeasts and blue Penicillium mould. The pale textured paste of the cheese begins to change slowly as it ripens, becoming buttery and soft, balanced with a distinctive yeasty character and soft goat milk flavours.
