Maturation: at least 50 days
Cheese Type: Uncooked, Unpressed soft cheese - Blue
Originally from Milano, in Lombardy, Gorgonzola was first produced in the natural caves of Valassina around the 9th century. This is a unique creamy blue cheese, PDO certified since 1996.
During the first 24 hours of production, it is turned every 2 hours. Then the cheese is salted and turned twice a day for the rest of the maturation. Gorgonzola wheels are pierced with large spikes to allow air to penetrate the Penicillium glaucum. It is this contact between the air and the penicillium that creates a marbled texture characteristic of the Gorgonzola. It can be consumed after 30 to 50 days of maturing.
Gorgonzola Dolce can be recognized by its ivory colour. Its flavour is delicate, very creamy and sweet, with a hint of hazelnut.
Gorgonzola is ideal on a cheese platter. Perfect to go with fresh Tagliatelle as a sauce, paired with slices of caramelized pears.
White wines (Jurancon, Sauternes, Monbazillac)
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