Mughetto
- Pasteurized
- Animal Rennet
- Age: 8 Weeks
- Cow Milk
- by Ciresa
- Italy
- ApproachableAdventurous
- SoftHard
Mughetto is a stroke of genius, layering luscious gorgonzola dolce with creamy mascarpone. Gorgonzola dolce is a mild blue on its own, and here the sweet milkiness of the mascarpone tones it down even further. Soft and spreadable, this striped Italian stunner is a showstopper on a brunch spread, for occasions that call for a bit more oomph and elegance than cream cheese. Serve with scones and B&R Farms Dried Apricot Spread or crusty bread and Maestri d’Italia Prosciutto Italiano.
“Something about the layers makes Mughetto so appealing. I served it as a snack with sopressata, Castelvetrano olives, and crackers, but it was only a matter of time before some friends were digging in with a spoon.”
Allergens: Milk
- Gorgonzola is made in two different styles: dolce (sweet) or piccante (savory). Mughetto uses gorgonzola dolce, known for its sweet, mild flavor and pudding-like texture.
- It’s layered with mascarpone, a fresh cheese native to a region of Italy just southwest of Milan.
- To make mascarpone, light cream is heated and thickened by adding either lemon juice or vinegar to create a fresh cheese that’s lactic, creamy, and spreadable.
- These two cheeses are layered into a beautifully striped block that can be sliced and served.
- Combining these two Italian classics creates something new—more interesting than mascarpone and more versatile than gorgonzola dolce.
- Since 1927, family-owned Ciresa has prided itself on its old-world affinage in a modern age.
- Now in its third generation, Ciresa is deeply invested in its craft and takes pride in their mastery.
- Their Taleggio is a world-renowned rendition of a classic Italian cheese that dates back to the 9th century.
- It is made by veteran cheesemakers, in open-vats combining the best of artisanship with non-invasive technology.
- While Ciresa uses the best of modern technology in their air filtration and refrigeration systems, cheeses are still salted, turned, washed, wrapped and cut by hand—preserving the techniques passed down from one generation to the next.
- For nearly a century, Ciresa has formed deep, personal connections to its customers, who now span across the globe.
Harder blue cheeses can stay fresh for up to two to three weeks in a crisper drawer when wrapped tightly and unopened, while softer blues may start to dry out after approximately two weeks. The best thing to do is keep the cheese in one of your refrigerator drawers or the vegetable bin; this will help to keep your cheese from drying out. Additionally, we recommend wrapping your blue cheese in aluminum foil.
