PDO (protected designation of origin) raw paste cheese.
• Aspect: (intense) pink, non-edible rough rind; straw-colored with typical green-blue veins.
• Touch: soft and creamy.
• Smell: strong, agreeable and appetizing.
• Flavor: intense and peculiar.




ENERGY 346 kcal
TOTAL FAT 29,26 g
CALCIUM 473 mg
IRON 0,14 g
PROTEINS 20,37 g
FIBERS < 0,5 g
VITAMINS A, B1, B2, B6, B12, E, PP
SALT 2,51 g



• Whole cow’s milk (98.26%)
• Selected milk enzymes (1.5%)
• Selected Penicillium moulds (0.01%)
• Dehydrated sea salt (0.21%)
• Animal rennet (0.02%)


Gorgonzola DOP can be either Sweet or Piccante. It’s impossible to mistake one variety for the other because both of them have unique features.

Sweet Gorgonzola is characterized by a soft texture with a limited soft blue-green marbling. It has a delicate flavour which comes from a maturation of at least 50 days.
Piccante (Spicy) Gorgonzola has a harder paste with a more intense and widespread blue-green marbling. The taste is strong and piccante (very spicy) probably due to a longer maturation period of at least 80 days.

Yeasts play a very important role throughout the entire production process of Gorgonzola. Their action confers a delicate taste, never bitter, more or less intense, which is typical of Gorgonzola. Similarly to champagne and classic-method sparkling white wine (i.e. spumante), Gorgonzola owes its unique and unmistakable taste to yeast, which makes this cheese simply irresistible for gourmet food lovers.

Igor Gorgonzola DOP piccante spicy 1.5 Kg


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