These are the famous mature cheeses, typical of Valsassina.
They are true specialities for lovers of strong-tasting cheese and should be eaten with oil and pepper or with polenta.
The Mauri cheese factory in Treviglio makes Mauritani cheese with a special technology for processing goat’s milk, using limited quantities of rennet and slow coagulation without breaking up the curds. The large quantity of salt added during the forming stage helps to lengthen the product’s shelf-life without the need for preservatives. Ageing takes place in the grottoes in Pasturo and results in an even cheese with a reddish crust and a particularly mature salty taste.
