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Gorgonzola Piccante DOP

  • Made from pasteurized cow's milk

  • Country of origin: Italy

  • Region: Lombardy, Italy

  • Family: Blue

  • Type: hard, artisan, blue-veined

  • Fat content: 48%

  • Texture: compact and crumbly

  • Rind: natural

  • Colour: pale yellow

  • Flavour: creamy, pronounced, sharp, strong

  • Aroma: pungent, spicy

  • Vegetarian: no

  • Producers: Arrigoni , La Casearia Carpenedo S.r.l.

  • Synonyms: Mountain Gorgonzola

  • Alternative spellings: Gorgonzola Naturale, Gorgonzola Montagna

Gorgonzola Piccante DOP is a soft, sharp, aged blue cheese made with pasteurised cow's milk. The cheese took its name from a small town in Lombardy near Milan, where it is said to have been born in the 12th century. It has ivory, marbled crumbly paste speckled with a homogeneous distribution of liberal blue veins. The rind is compact, rough, hard and grey and usually comes covered in tin foil. Flavours are strong, intense and sharp, with a pungent, spicy bite coming early on. It takes a minimum of 80 days of ageing to let Gorgonzola demonstrate its unique characteristics. The cheese pairs well with port, mead, marsala wines and rum.

The cheese goes well with creamy sauces or salads. Enjoy it with a glass of marsala, port, or mead. 

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