Gorgonzola, primarily characterized and recognized for its inner veins of mold, is a favorite among Italian connoisseurs. Gorgonzola is considered to be one of the most characteristic and best-known of all Italian cheeses. It is also one of the few with the DOP guarantee (“Protected Origin Control,” a system of control for origin and quality) recognized throughout the world.

Gorgonzola Piccante has the robust aroma of a classic Gorgonzola with a firmer body. It is made of whole pasteurized cow’s milk heated in large cauldrons with the addition of milk enzymes, rennet and penicillium spores, which are responsible for the signature veins throughout the paste. In order for these to develop, the cheese is carefully pierced with thick copper or stainless steel needles after about 12 weeks of curing. Thusly, air is let into the cheese allowing the growth of mold, to which Gorgonzola owes its characteristic taste.

The finished wheel is about 13 in. high, 8 in. in diameter and 25 lb. in weight. The cheese has a tough, hard, and yellowish color rind. The body is unmistakable: soft, creamy, white or pale straw-colored, and

marbled with blue streaks. Aged min. 80 days.

Recommended Use: It has a delicate texture with a slightly salty aftertaste. Because of its firmer body, this cheese can be crumbled and used to top salads or pasta dishes for an added gorgonzola taste and aroma. Vastly used in the culinary arts, it can be a perfect addition to sandwiches, hors d’oeuvres, entrées and cheese boards.