The story
Located in the heart of Castellazzo Novarese, Angelo Baruffaldi is a premier destination for those seeking an authentic taste of Northern Italian dairy heritage. This historic producer has earned a stellar 4.7-star reputation for its commitment to traditional cheesemaking, specializing in exceptional Gorgonzola Dolce and Gorgonzola Piccante. The facility is a sight to behold; reviewer *Cosa mangiamo oggi?* was particularly struck by the impressive storage vault, noting that it felt reminiscent of a scene from an Indiana Jones film.
Visitors are invited to experience the entire production process, from curd to aging, before sampling the final products. When paired with local wine and artisanal bread, the visit perfectly captures the simple, rustic pleasures of the region. As *Cosa mangiamo oggi?* aptly summarized during their visit: "Un bicchiere di vino, con un panino, la felicità."
Synthesised by AI from every creator’s review. First reviewed 2023.
Most-loved dishes
AI summary of what 2 dish mentions say about the food
Reviewers celebrate the Gorgonzola dolce as a standout, praising its creamy richness. The overall vibe is one of warm, unpretentious Italian comfort.
“This sweet Gorgonzola is incredibly creamy and mild. I visited the dairy early in the morning and saw the whole process — from the curd cutting to the salting. The aging is longer than the minimum 50 days required by the DOP, which gives it a more complex flavor. I could eat it right now, even at 8 AM.”
What creators say
1 creator has covered Angelo Baruffaldi. Most active: Cosa mangiamo oggi?
A historic Gorgonzola dairy where they produce both sweet and spicy DOP Gorgonzola with traditional methods and longer aging.
Dishes mentioned
Gorgonzola Dolce
This sweet Gorgonzola is incredibly creamy and mild. I visited the dairy early in the morning and saw the whole process — from the curd cutting to the salting. The aging is longer than the minimum 50 days required by the DOP, which gives it a more complex flavor. I could eat it right now, even at 8 AM.
Gorgonzola Piccante
The spicy Gorgonzola has a much stronger, pungent kick. It's aged at least 80 days, but here they go even longer. The blue veins are more pronounced and the flavor is intense. I find it hard to choose between the sweet and the spicy — both are fantastic.
