Italian, "bright" and spicy, blue mould cheese. 48% fat, made from pasteurized cows milk, soft and creamy texture, distinguished by intense and rather tangy flavours.
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.
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Original Italian cheese with noble blue mould overgrowth. Distinguishes it velvety, creamy texture and spicy flavour. It melts in the mouth. It has the designation DOP, which testifies to the originality and high quality of the product. The rind that develops is thick and rough, with a strong aroma that is more intense that the cheese itself. According to legend, Gorgonzola was invented by a lovesick cheesemaker who, in his haste to meet his lover, forgot the curd in a cauldron over night and only mixed it up on the following morning. The resulting cheese, given that the more acid paste from the previous evening would not amalgamate perfectly with the morning’s paste, had a wealth of folds and crannies which encouraged the development of moulds inside the cheese as it ripened. The outcome, however, was a pleasant change and the method was subsequently repeated deliberately.
Salads, nuts or fruits, creamy meat and pasta sauces.
DrinksSweet dessert wine.