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Gorgonzola Piccante DOP

Gorgonzola Piccante DOP
Photo Credit: La Casearia Carpenedo
  • Made from pasteurized cow's milk

  • Country of origin: Italy

  • Region: Lombardy, Italy

  • Family: Blue

  • Type: hard, artisan, blue-veined

  • Fat content: 48%

  • Texture: compact and crumbly

  • Rind: natural

  • Colour: pale yellow

  • Flavour: creamy, pronounced, sharp, strong

  • Aroma: pungent, spicy

  • Vegetarian: no

  • Producers: Arrigoni , La Casearia Carpenedo S.r.l.

  • Alternative spellings: Mountain Gorgonzola, Gorgonzola Montagna, Gorgonzola Naturale

Gorgonzola "Piccante" DOP is a soft, sharp, aged blue cheese made with full fat, pasteurised, cow's milk. The cheese took its name from a small town in Lombardy near Milan, where it said to have been born in the 12th century. It has a white or pale yellow compact, crumbly paste speckled with a homogeneous distribution of bluish-green marbling. The rind is compact, rough, hard and grey in colour and usually comes covered in a tin foil. Flavours are strong, intense and sharp with a pungent, spicy bite coming early on. It takes a minimum of 80 days ageing to let Gorgonzola demonstrate its unique characteristics.  The cheese pairs well with a full bodied, aged, red wines, sweet and liqueur wines and rum.

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