• Mauri is a long established, private owned company which produces good quality cheeses in 2 different factories in Italy. • Headquarters are located in Pasturo near Lecco (50 km north of Milan), one of the most beautiful valleys in Northern Italy. Here products are cut and packed and Gorgonzola and Taleggio ripening take place. • Dairy plant is located in Treviglio, where milk is collected and fresh products are manufactured. • The history of Mauri cheese has its roots deep in Lombardy area, that has always been rich in milk • Abundance and the truly top quality of this milk have contributed to turning this area into the homeland of several types of cheese, above all soft cheeses like Quartirolo, Gorgonzola and Taleggio, prince among Lombardy typical cheeses. The genuineness of Mauri cheese is guaranteed not only by goodness of Lombardy milk but also by the special ageing that benefits from another gift of this area: the LANCHE grottoes that with their constant temperature and humidity during the whole year and their inimitable microflora give to the products unmistakable and unique flavour and taste. Loyalty to territory, authenticity and craftmanship

• These values underlying the thought of Emilio Mauri in 1920 when he founded the company.

• The founder guessed that he could build a modern company following the long dairy tradition of cheese ripening inside the Lanche, typical natural grottoes of Valsassina, where cheeses get, also today, a unique and unmistakable taste. He started his business in 1920, collecting the best cheeses of the valley to take them to the downtown and sell them to the customers. Shortly after he opened in Maggianico,near the caves, a warehouse and a point of collection for Lombard cheeses.

There he settled also some ripening areas and in 1929 he built in Pasturo a manufacturing plant. In 1939 Mauri became a Limited Company. In the 80’s a new modern dairy plant in Treviglio was open for production of the fresh cheeses. • Today, led by Nicoletta Merlo, Emilio’s grand daughter, Mauri has totally 100 employees and it produces excellent cheese sent all over the world. • Our cheese is constantly being monitored by our specialised Quality controllers and still handled manually during the ripening, to ensure that all the products offered to our customers are of the highest Quality. Under the control of Nicoletta Merlo, Mauri has reached the following results:

turnover: 29 MILIONS EURO % Export: 30% Employers: 100 • In Treviglio plant (Bergamo) there is an innovative system of milk collecting and here production of fresh cheeses takes place.

• In Pasturo caves (Lecco) ripening of Taleggio and Gorgonzola continues according to tradition, and products are packed using an innovative packing plant • Milk is collected through modern • The modern dairy Treviglio collects storage facilities, in dedicated and processes more than 200,000 coagulation-tanks liters of milk coming only from the • The curd is poured into molds – this area of PDO cheeses. step is related to PDO cheeses- to • Within this plant more than 5500 T. separate it from the whey each year of Taleggio, Gorgonzola, Quartirolo, Caprino, Robiole and goat cheeses are produced. • The strict quality control ensures production standards of the highest level in constant respect of taste and tradition From Pasturo Caves:our masterpieces • After the salting step in the natural caves of Valsassina (casere), the ripening begins. • The environmental features of the “casere” are not artificially reproduced, and that’s why taste of Taleggio aged in caves is inimitable • The Mauri artisans with the help of modern machinery are also able to customize the aging of the cheese thus producing different types of Taleggio always of top quality. LOMBARDY GOAT MILK BASED GOAT MILK CAPRI’ COW ITALIAN FRESH ITALIAN RIPENED CLASSICS SPECIALTIES BASED FRESH MILK BASED CLASSICS CLASSICS CHEESES

TALEGGIO PDO FORTECAPRA 100% CAPRI’ DI CAPRA CAPRI’ MOZZARELLA DI ASIAGO PDO BONTALEGGIO CAPRA GOAT CAPRì BUFALA PDO

QUARTIROLO RIPENED GOAT FIORONI DI CAPRI’ LIGHT COW MOZZARELLA MONTASIO PDO LOMBARDO PDO FORMAGGELLA CAPRA BONQUARTI’ GOAT FIORONI

GORGONZOLA DOLCE FRESH GOAT CAPRI’ LACTOSE MASCARPONE FONTINA PDO PDO FORMAGGELLA FREE BONTAZOLA ALSO AVAILABLE ORGANIC

GORGONZOLA FRESH RICOTTA FONTAL PICCANTE PDO ROBIOLINO BONTAZOLA PICCANTE GORGONZOLA PDO + GOAT CRESCENZA MASCARPONE DUETTO ALSO AVAILABLE W. WALNUTS & PISTACHIO • IFS • BRC • ISO 22000:FSSC PAS 220 • OHSAS 18001 • ISO 14001 • ORGANIC • HALAL Mauri is a manufacturer of high quality Lombard cheese, and knows well how to treat the range of dairy specialties that the company offers, and controls and productions are followed and handled also manually.

A Maitre Fromager of the territory, expert and enthusiastic. Maniac of detail and quality.

Its cheeses are excellent and perfectly prepared. A young team, updated and passionate of local specialties

The Culture of Taleggio, Gorgonzola, Chevre, proposed in a modern way. The real maturation in natural caves of the “Grigne” is one of the small Mauri beads now unobtainable anywhere else, still in use only by this proud manufacturer Mauri is the only producer and ripener among PDO consortium members still aging using the natural air of our caves, as stated also on our packaging “ STAGIONATURA IN GROTTA” which means “CAVE AGED” Attention to detail, with wine pairings, recipes, craftsmanship and customization in packagings. And good deal of sympathy. A new graphic image, innovative and of high quality. The packages are very comfortable and are easily recognizable thanks to paper packaging. Minimal and delicious. A brand that is not screaming, but is always at your side, with a smile. Quality Control and Cave Founded in Maturation 1920

Indication of Raw Materials (Cow or Goat Milk)

Product Image

Recipe Paper pack (outside with plastic inside) for a great shelf and delicounter impact. . TALEGGIO PDO : BONTALEGGIO

. QUARTIROLO PDO: BONQUARTI’

. GORGONZOLA PDO: BONTAZOLA DOLCE E PICCANTE

. GORGONZOLA PDO+ MASCARPONE: DUETTO

Classic Lombard cheeses made of 100% Italian milk , available in prepacked size and also in Gastronomy format Mild and delicate, melting and creamy to the palate, aromatic in its subtleness, Bontaleggio is the Mauri Cheese par excellence, the real PDO Taleggio. Typical of lombardy tradition, it is today popular with an increasing number of consumers even on the other side of Alps. A slightly tready soft cheese, it is straw white in colour with a reddish crust that is soft, thin and usually wrinkled.Each cheese weighs average 2 kg. It is aged 40-50 days in the natural grottoes of Pasturo in Valsassina, with attentive cheese makers and expert technicians following it at every stage of production process,strictly respecting the tradition. This is the typical Lombardy PDO Quartirolo Cheese, with both crust and • crumbly cheese having the same with colour. The name «Bonquartì» joins the other great products of the unmistakable and very popular «Bontà Mauri» line.

Lombardy Quartirolo is made from pasteurized milk and is today particularly popular with consumers as it is fresh and easy to digest With its straw white colour, greenish veins and unmistakable flavour,Gorgonzola is the «green» tavle cheese famous worldwide. It was created around the year 1000 in the province of Milan, to be exact in Gorgonzola,the town is named after and is still today made from pasteurized milk from just one milking session with the addition of enzymes and selected moulds necessary for turning it into a blue cheese. It is then aged for about 60 days at 4-6°C. Bontàzola cheeses are closely looked after by expert cheesemakers who carefully follow the whole production path, guaranteeing the high quality of a product with inimitable mild taste Gorgonzola cave aged, soft, delicate and very creamy. Its with paste slightly blue, with a sweet and aromatic taste, is easily spreadable; for its extreme versatility, Gorgonzola spoonable is a perfect ingredient for cooking delicious meals!

Packed in a rétro wooden box, ideal to catch with its elegance the attention of the most attentive consumers that look for high quality products Gorgonzola P.D.O creamy, delicate and aromatic, with the unique feature available only on Mauri products, the cave aging, is now available also in ORGANIC version, to meet the growing requirements of the market that is looking more and more to products which besides being tasty can also reach the aim of the philosophy of healthy and naturally living This is the original Gorgonzola, full of flavour and aroma, the undisputed glory of italian cheesemaking. Mature Bontàzola is a compact blue cheese with characteristic green veins. Made from whole milk, it is processed at higher temperature than mild Gorgonzola and aged for at least 90 days.Its intense, strongly aromatic flavour makes it an excellent table cheese suitable for the true connaisseurs. Duetto is the refined tasty Mauri speciality born out of the marriage of the mildness and freshness of Mascarpone with the unmistakable aroma of Bontàzola.They both represent the by now classic Mauri Gorgonzola with Mascarpone, well loved throughout the world. Now available also with Walnuts and Pistachio! . FORTECAPRA 100% CAPRA

A quality blue cheese produced using 100% goat milk.Its long ageing period (90 days) together with a great care taken during processing and the use of goat milk make this an extraordinary, very refined product.

. GOAT RIPENED FORMAGGELLA Soft goat milk cheese, ageing around 30 days. It has a delicate taste that makes it suitable to all uses. . CAPRI’ GOAT MILK

. CRESCENZA DI CAPRA

. FIORONI DI CAPRA

. FRESH GOAT FORMAGGELLA

Soft goat cheeses, with right to their soft crust and with an unmistakable delicate taste,suggested to be eaten fresh to fully appreciate their exlcusive taste. . CAPRI’ COW MILK

. CAPRI’LIGHT

. CAPRI’ LACTOSE FREE

Fresh cheeses are usually those with a higher lactose content. Mauri is among the first Italian companies to present a fresh cheese completely free of lactose. And this new product is made in a size of one of Mauri references more appreciated by the customers, especially in the summer season, which is the Caprì. . MOZZARELLA DI BUFALA PDO

. ASIAGO PDO

. MONTASIO PDO

. FONTINA VERA AOSTA PDO

. FONTAL • MASCARPONE

• RICOTTA

• MOZZARELLA COW