Gorgonzola Piccante’s Taste
Unlike the sweet dolce or creminato version this is Gorgonzola piccante, naturale, or mountain, depending on which terminology you prefer is aged a minimum of 5 months and made according to the Denominazione di Origine Protetta standards (DOP). The paste is thick and creamy, with a melt-in-your-mouth softness and a subtle peppery, savory bite.
Serving Gorgonzola Piccante
Serve on a platter or toss onto roasted vegetables – it’s highly versatile and always delicious. Pairs perfectly with medium bodied red, full bodied whites and lagers. Traditionally used as a great melting cheese perfect in risotto’s, pastas and on pizza. Toss with a fresh salad for a funky bite!
How Gorgonzola is Made
Historically made from the same cows that made stracchino, the fresh and rich cousin of mozzarella, this cheese was said to have been forgotten by a love struck cheese-maker in Gorgonzola. After seperating the whey he hung the curds in a cave in Valsassina to age. Instead of refreshing the curds this young man chased after his love interest, putting off his work for the night. A few months later, the blue veins began forming and the rest