GORGONZOLA PICCANTE DOP

GORGONZOLA PICCANTE DOP

A soft, blue cheese made with uncooked cow’s whole milk. Its name is that of a small town in Lombardy near Milan, where it is said to have been born in the twelfth century in order to retrieve a forgotten curd of the day before. Compared to Gorgonzola Dolce, the spicy version has a more consistent and less humid texture; the greater amount and evenness of the blue greenish moulds characterise its flavour, which becomes penetrating and intense.

Features

Rind Compact, rough, hard and grey in colour, not edible

Consistency Pale yellow, crumbly, characterized by a strong presence of greenish veins

Flavor Strong and sharp

Ageing 80 days minimum

Production zone Provinces of Alessandria, Bergamo, Biella, Brescia, Como, Cremona, Cuneo, Lecco, Lodi, Milano, Novara, Pavia, Varese, Vercelli, Verbano Cusio Ossola

Production period All year

Nutrition facts per 100 g
Energetic value 352 Kcal
Protein 22,5 g
Fat 28,7 g
Carbohydrates 1,0 g
Ingredients

Pasteurized cow’s milk, salt, rennet. Conservation: a +1 / +6 °C

GORGONZOLA PICCANTE DOP

Form

Weight 12,0 Kg approx.
Shelf life 60 days
cod. GP87039

1/2 Form

Weight 6,0 Kg approx.
cod. GP87040

1/4 Form

Weight 3,0 Kg approx.
cod. GP87031

1/8 Form

Weight 1,5 Kg approx.
cod. GP87041

1/16 Form

Weight 0,750 Kg approx.
cod. GP87056