Italian, luxurious blue mould cheese made from pasteurized cows milk. 48% fat, soft, creamy texture, with a mild taste and a delicate aroma.
The PDO, PGI and TSG certificates have been established by the European Union to encourage the production of agricultural products, protect product names from imitation and provide the consumer with information about the unique characteristics of a particular product. By virtue of this classification, you can be sure that a product bearing one of these authenticity marks is of a high quality and of the same origin.
Includes agricultural products produced, processed and prepared in a given geographical area using recognized knowledge.
.png)
Gorgonzola Dolce is a soft, blue, buttery cheese. It has a white or pale yellow, buttery paste, speckled with a homogeneous distribution of blue coloured veins. The rind is compact, rough, hard and grey/pinkish in colour, but not edible. Flavours are not very assertive, but sweet, mild with notes of sour cream and lactic tang. It takes a minimum of 50 days aging to let Gorgonzola demonstrate it’s unique character.
This cheese has the DOP certificate (It. Denominazione di Origine Protetta, Eng. Protected Designation of Origin (PDO)). This guarantees that the milk of the cheese and production of it are on a certain location of Lombardy and Piedmont in Italy. Also, the methods of production must be traditional and have fixed storage guidelines to ensure that the cheese age correctly. It is mark of optimal quality and high standards.
It is often believed that blue mould is “injected” into the cheese, but in actuality, it is the introduction of air into the cheese during the aging process that causes the blue veining to develop. Long needles are inserted into the cheeses at a specific point in the aging process, which triggers the growth of blue mould.
Sauces for meat or pasta dishes, suiteable for snacks asorti, baking with pears.
DrinksRose or red Merlot wine.