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.
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
