At Mauri, fresh milk only comes from animals of Italian origin.
In Mauri it all starts here
Fresh Italian Milk.
Only fresh. Only Italian.
Mountain people
like us are very strict in respecting certain things. For us, the typical cheeses from our valleys can only be produced from fresh cow or goat milk that comes from local animals because it tastes so much better! Thanks to the skills and the wisdom of cheesemakers over five generations combined with the most up-to-date production techniques, we make sure that our products are not only great quality and original but also safe and well controlled.
Fresh milk arrives at Mauri every single day in the morning.
From fresh milk
to the beauty of cheese.
Today we have an incredibly modern manufacturing plant in Treviglio, which is equipped with the best technologies to guarantee constant quality and control in every single stage of the production.
Nevertheless, the milk must be delicious otherwise everything else is useless. At Mauri we only use rich, tasty and creamy fresh Italian milk. We produce our fresh cheeses in Treviglio and then we let them ripen in Pasturo, where the mountain air is fresh and pure.
An irreplaceable wisdom, that of those who have always worked milk and cheese using their hands and their heart.
Mountain people.
mountain people
. Rough but real. That is why our cheeses are so genuine and honest. They are not born from machines and therefore they are not all identical, because we still use the skilled hands of our master cheesemakers to salt the cheeses, to turn them over during the maturation in the caves, to select the best pieces, and to pack Taleggio and Gorgonzola one by one in their beautiful wrapping paper. Honestly, we are proud of it.
The old alpine hut where Taleggio was made in the past (Pasturo).
Mauri. A family company
since 1920.
Mauri was born in 1920. Throughout the years it has grown considerably and it has now two production sites: one in Pasturo (the original headquarters in Valsassina) and one in Treviglio (Bergamo), a state-of-the-art plant with the best technologies. However, at Mauri we have never forgotten the history and tradition of our ancient family of cheesemakers.
In our large area under the Grigna, we have kept in perfect conditions the old alpine hut where Taleggio was made at the beginning of the 20th century and we still use the caves every day (and every night) for the best maturation of our cheese. Just like we did 100 years ago.
Maturation of Gorgonzola wheels in Pasturo.
In the silence of the mountain.
After our cheeses are produced, some of them also need a good ripening. In Pasturo we let our cheeses rest for months in the rock caves of the Grigna. In the darkness and silence of the mountain. We disturb their rest only when the cheesemaker has to turn the wheels or to check (strictly by hand) the uniformity of the aging process, piece by piece, with an expert eye.
The processing of fresh milk in Treviglio.
Only Mauri,
all over the world.
Thousands of litres of fresh milk arrive every morning at Mauri’s factory in Treviglio (Bergamo) to be immediately processed. Technological innovation guarantees a strong quality control from fresh milk until the last processing of fresh cheese. The knowledge of our cheesemakers intervenes at every stage of the process to keep the taste that each cheese must have according to tradition. Taleggio, Gorgonzola, Quartirolo, Caprino, Robiola and other goat cheeses are all produced in Treviglio. Later on, in Pasturo, some of these cheeses are then wrapped and packaged for distribution, while others (such as Taleggio and Gorgonzola) are brought to the caves to mature naturally with the help of the wind of the Grigna, as it was done 100 years ago.
Only Mauri can do it. Only Mauri, all over the world.
Only Mauri ages its cheeses in the natural caves of the Grigna.
There is no one else like you…
One of the features that make Mauri a unique company of its kind is the aging process in the caves. In Pasturo’s plant, which is surrounded by the greenery of Valsassina, our Taleggio and Gorgonzola are aged in the natural caves at the bottom of the Grigna. The characteristics of this environment are not easy to replicate and they make Mauri’s products inimitable, allowing them to meet the needs of international costumers. Thanks to our fresh Italian milk and to a historical recipe, along with the natural ripening process under the supervision of expert technicians, the taste of our aged cheeses is unique and unmistakable. Like no other.
The beauty of being different.
Each Taleggio, each Gorgonzola and each one of our aged cheeses is a unique piece that cannot be replicated. Our cheese cannot always be standardized, since it is not the result of mechanical and industrial work. Each one of our Gorgonzola and Taleggio has gone through different manual stages of processing and has spent weeks naturally maturing in a cave. At the end of this wonderful process, each slice is delicious and unique.
His Majesty the Taleggio.
Anyone who loves this spectacular and unique Lombard cheese is a true connoisseur. Renowned since the 10th century and called “strachin” for a long time because it was made when the cows returned from pasture “stracche” (tired), Taleggio is not only an exceptional tasting cheese but also a superb ingredient in the kitchen. Mauri is world-famous for its Taleggio, which is aged in Pasturo’s natural caves strictly between 2 and 6 °C for at least 45 days (over 45 days for the Bontàleggio di Grotta).
Gorgonzola Mauri.
Only for connoisseurs.
It is one of the great classic Italian cheeses and it is well known and replicated all over the world. Gorgonzola is the king of the table and the kitchen. Mauri produces it with pasteurized milk from a single milking, with the addition of enzymes and moulds selected for marbling. It is then aged inside natural caves for about 60 days at 4-6 °C.
Gorgonzola Piccante Mauri.
Only for connoisseurs.
This classic cheese is still handcrafted by Mauri from fresh Italian milk and it has a longer aging period compared to the sweet version. Salting, turning and packaging are all handmade, just like they used to be in the past. It is one of the great Mauri cheeses.
An exceptional Duetto.
Fresh mascarpone with layers of sweet and creamy Gorgonzola. Our Duetto is a wonder for the greedy and it is an irresistible specialty of Mauri produced in Pasturo and beloved all around the world. It can be consumed either as an appetizer, with a good dry virgin Marsala or a sherry, or as a dessert. The secret of Mauri’s Duetto? Our recipe is based on a perfect combination of Gorgonzola and Mascarpone.
Mauri’s Caprì is super creamy
because it is super fresh.
We produce it every day with fresh Italian milk that arrives early in the morning in Treviglio. The processing is fast and simple: we want our Caprino to be very fresh, natural and to taste like milk! You will feel that too, whether you eat it by itself or seasoned with extra virgin olive oil and pepper.
We produce four different varieties of Caprì; three of them are made with cow’s milk: the classic, the light and the lactose-free. In addition, we also have the goat Caprì to satisfy all palates. Wonderful.
Goat delicacies.
Cheesemakers have always produced cheeses of rare delicacy from fresh goat milk. It even seems that in ancient times goat cheese was much more widespread compared to cow cheese. Mauri is a family business that was born in the mountains and has a long tradition in the “chevre” art. From the classic Crescenza to the two Formaggelle (fresh and soft or aged and straw yellow) finishing off with the delicious Fioroni, plain or with herbs. A world of authentic, natural and honest flavours, just like the mountains.
Goat delicacies.
Cheesemakers have always produced cheeses of rare delicacy from fresh goat milk. It even seems that in ancient times goat cheese was much more widespread compared to cow cheese. Mauri is a family business that was born in the mountains and has a long tradition in the “chevre” art. From the classic Crescenza to the two Formaggelle (fresh and soft or aged and straw yellow) finishing off with the delicious Fioroni, plain or with herbs. A world of authentic, natural and honest flavours, just like the mountains.
Quartirolo Lombardo.
Simple and light.
Whether it is diced in a fresh salad or sliced and topped with a good extra virgin olive oil and fresh pepper, Quartirolo is always a good choice. With its light and delicate taste, it is a perfect cheese for those who want to stay in shape.
Mauri’s Quartirolo has all the flavour of cow milk and it is 100% Italian!
How to contact us:
Headquarters:
23818 Pasturo (LC)
Via Provinciale 11
e-mail: mauri@mauri.it
Tel. +39 0341 955.700 (r.a.)
Fax +39 0341 955.701