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Erborinato and Mascarpone


This is a distinctive, originally household, way of eating sweet Gorgonzola DOP by making it even softer and sweeter through the addition of Mascarpone (obtained by curdling cream with white vinegar and citric acid). Mascarpone is highly perishable and Guffanti’s production of the artisan version (without preservatives) is suspended during the hotter months of the year.

Organoleptic characteristics
Aspect and texture: layers of sweet Gorgonzola DOP alternating with layers of fresh mascarpone, wrapped in protective tin foil
Taste: sweet with traces of cream and blue marbled cheese
Serving suggestions: Sweet and liqueur wines. Hot Italian fruit chutney. Fresh fruit (Williams pears) and dried fruits (walnuts). Hard crusted bread rolls, crackers.
Technical characteristics
Milk: full fat, pasteurised, cow’s milk
Production method: artisan
Paste: uncooked, not pressed
Salting: dry
Ripening: 60 days (Gorgonzola)
Production period: throughout the year
Fats: 55% F-Dm
Weight: 1kg
Size: base 10 x 20 cm, h. 10 cm
Producers: dairies in the Novara and Milan areas