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
Dimensions
base 10 x 20 cm, h. 10 cm
Producers
dairies in the Novara and Milan areas
Codice forma
n.d.
Codice tagliato
n.d.

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