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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 than the cheese itself. As for the cheese, it is veined with blue mold throughout its ivory surface with a creamy and sweet flavor 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.
Whole cow's milk, selected milk ferments, selected molds belonging to the Penicillium genus, dried sea salt, rennet of animal origin.
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