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
SATURATED FATTY ACIDS 20,24 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.