Italy – Gorgonzola & Cave-Ripened Taleggio

Will travels to Lombardy, in Northern Italy, to explore two of the country’s best-known soft cheeses: the soft washed-rind Taleggio, and Gorgonzola, grandfather of all European blue cheeses. Will takes us through the maze of underground cellars in Novara, where more than 70% of all Gorgonzola is matured, before travelling to the Alps to visit the Mauri family at Pasturo, where Taleggio is ripened in granite caves cooled by melting snow.