Gorgonzola Dolce is the 'sweeter' gorgonzola - milder and much softer than its piccante counterpart. It is made using pasteurized cow's milk and is aged for 3 months. It is very creamy and almost spreadable in texture with a slight piquancy.
Gorgonzola has been made since the early Middle Ages, but became marbled with greenish-blue mold only in the eleventh century and is frequently used in Italian cooking. The name comes from Gorgonzola, a small town near Milan, Italy, where, it is reported, the cheese was first made in 879.
GLUTEN-FREE
Ingredients
Whole cow's milk, selected milk ferments, selected molds belonging to the Penicillium genus, dried sea salt, rennet of animal origin.
Nutrition
Typical Values per 100 g
Energy 1346 kJ/325 kcal
Fat 27 g
of which saturates 19,4 g
Carbohydrate 0,9 g
of which sugars 0,1 g
Protein 19,5 g
Fibre 0 g
Salt 1,81 g
