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.
Gorgonzola Piccante must be aged for 90 to 110 days. Its takes on an ochre colour and develops stronger flavours similar to Roquefort or Stilton. During its ageing process, the cheese is covered with aluminium foil to prevent the formation of whey.
Gorgonzola is ideal on a cheese platter, in a Risotto or used in the top of the famous “Quattro Formaggi” Pizza.
White wines (Jurancon, Sauternes, Monbazillac)
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