The micro climate in the natural caves (‘grotta’) where these cheeses are matured high in the Alps encourages the development of a unique flora on the outer rind. Washed and brushed several times over a month, and matured in stacked pine boxes the cheese develops a thin bloom flecked with blue penicillium moulds.
Specially selected wheels of Taleggio are chosen for further aging in the Mauri family’s natural caves for up to 50 days. The resulting Taleggio di Grotta transforms from a creamy, yeasty cheese, to a slightly firmer, richer and meatier version of the original with a heavier, pronounced rind.
Mauri Taleggio is considered one of the finest DOP cheeses made in Italy and should not be confused with the industrial waxed or vacuum packed copies that are a poor imitation of the original.