Carozzi Formaggi S.r.l.

In Pasturo, Valsassina, Carozzi Formaggi produces Gorgonzola DOP, drawing on a cheesemaking tradition that the Lecco area has preserved for generations. The starting point is whole cow's milk, pasteurized and then guided through aging until the molds create the characteristic blue-green veins that give the cheese its name and recognition. Half a century of activity has taught the dairy to balance two needs: the techniques of classic cheesemakers and today's palates. From this comes a range that spans from sweeter, creamier profiles to bolder, spicier ones, each designed for a discerning table. Aging remains the variable that governs the character, shifting the balance between softness and intensity from form to form. The dairy is open for visits and tastings: a stop in Pasturo is worthwhile to sample the different aging stages in sequence and understand, form by form, how Valsassina's Gorgonzola is born and how it changes.

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