Gorgonzola Dolce 1.5KG R/W
Age: 50 days
Milk: Pasteurised full cream cow’s milk
Type: Soft, molded uncooked, blue veined with natural rind
Flavour: Mild and fresh with a slightly sharp finish
Texture: Soft and creamy Appearance: 5-13kg wheels with pale yellow, moist rind and a white paste with bluish green streaks. Makes a creamy and spicy pasta sauce or delicious crumbled in a beef burger.
Gorgonzola was interestingly born from a small incident of local cheese being discovered infected with penicillium spores in the 10th century. Under PDO standards, Gorgonzola can only be produced in Lombardy and Piedmont. Its two-layer curd technique by mixing the evening’s milking with that of the morning, has been used for numerous years. The curd is then gently pierced to foster the development of this sought-after intense tasting, blue-green mould. It is traditionally aged between 2 to 3 months and sometimes prolonged to 6 months. The younger cheeses are called Gorgonzola Dolce (sweet), while their longeraged counterparts are known as Gorgonzola Piccante (spicy).