This delicacy derives from the special combination between Gorgonzola and Mascarpone, arranged in layers. The taste is sweet and really delicate. Mascarpone: creamy cheese, produced by whole pasteurized cow’s milk cream, coagulated after heating, with citric acid. It is soft, creamy, white, with a milk’s taste, really similar to a butter for the consistence.
Blue cheese with truffle: it is produced by whole pasteurized cow’s milk. After the salting process, the forms are stored in suitable rooms for the ripening period, and they are drilled to allow the development of characteristic molds (penicillium), which are responsible for the typical green stripes (marbling). The cheese’s texture is creamy, straw yellow colored, mottled for mold growth. Sweet, particular taste, perfectly matched with the typical truffle flavour