Paolo, Rocco and Maria Teresa Baruffaldi, Piedmont. Gorgonzola
Muslins full of mascarpone cheese in the Baruffaldi family dairy
Our Gorgonzola Dolce is made by the 3 Baruffaldi children; Rocco, Paolo and Maria Teresa. They are not dairy farmers but buy milk from 9 different farms within the province of Novara in Piedmont. The blue in Gorgonzola comes from a variety of penicillin called penicillium glaucum, a subtler subspecies of penicillin than the more common roqueforti. When the cheese is between 3 and 4 weeks old it is pierced with long, metal needles allowing the air to enter and develop the penicillium cultures in the curd.
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