Gorgonzola Piccante is a bold and spicy blue cheese. It is aged for around a year in caves whilst being regularly washed in brine and is afforded DOP status due to its historic production methods.
The thick rind develops a strong aroma often more intense that the cheese itself. As for the cheese, it is veined with blue mold throughout its ivory surface with a creamy and sweet flavour yet it possesses a great tartness that lingers perfectly.
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.