1445PI
Whole | 200g

7,50

1445PI

GORGONZOLA PDO

Whole | 200g

7,50

Group-769

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Gorgonzola PDO is a soft, creamy semi-fresh cheese made from whole cow’s milk and characterised by a delicate and uniform marbling throughout the entire surface.

Sweet Gorgonzola PDO is ripened for about 50 days, while Piquant Gorgonzola undergoes this process for at least 80 days. Moreover, the latter is firmer and richer in marbling. This cheese has a unique, mild flavour which, combined with its creaminess, guarantees an excellent tasting experience.

Ingredients

Milk, salt, rennet

Ingredients

Milk, salt, rennet

Food expiration
We guarantee Maximum Freshness of all products and the Conservation and Shipping to maintain their integrity. The expiry date depends on the format chosen and the type of product. For more details contact us.
Conservation tips
Store in the fridge
NUTRITIONAL VALUES
Energy value
Fat
of which saturated fatty acids
Carbohydrates
of which sugars
Protein
Salt

HOW TO TASTE IT BEST

Sweet Gorgonzola PDO is perfect for many recipes and combined with various foods. The most classic combination is with mascarpone cheese - which enhances the flavour thanks to its sweetness - with pears and walnuts. It is also excellent with Polenta corn porridge: simply place a slice of gorgonzola underneath steaming polenta and let the heat do the magic. Gorgonzola will melt and fully release its flavour. In fact, "make it simple" is the key to enjoying Gorgonzola PDO cheese. For example, spread it on a slice of warm white bread for a super tasty bite. As for wine, we recommend pairing it with full-bodied, aged red wines and with sweet liqueur wines.

Sweet Gorgonzola PDO is considered the twin of the more traditional Gorgonzola PDO - which is now referred to as spicy - but soon became the most popular version among consumers. What most distinguishes sweet Gorgonzola from Piquant one is the higher whey content, which makes the taste more delicate and the paste softer and more spreadable. It is exactly for this characteristic that it can't undergo long ripening periods and it is considered a semi-fresh cheese. Sweet Gorgonzola PDO has a straw-white colour with streaks from blue to green due to the marbling process, i.e. the formation of mould generated by the addition of penicillium spores to the milk.

PROCESSING STAGES

The production process of sweet Gorgonzola PDO is very similar to one used for fresh stracchino cheese. Initially, ferments, yeasts and roqueforti penicillium are added to the milk. Then the rennet is added, and the curd is coagulated, broken and placed in a mould, salted, matured and ripened. During this last stage, small holes are made in the cheese mould so that moulds can develop.

HISTORICAL NOTES

Sweet Gorgonzola PDO was originally made in the province of Milan and the surrounding areas. In fact, it takes its name from Gorgonzola, the Lombard town where it was first produced. Legend has it that a herdsman, upon arriving in Gorgonzola, left some curdled milk in a container and since he didn't have the tools required to process the milk, added another curd to the first one. After several days, he realised he had obtained a very appetising cheese with green and blue streaks. Today, sweet Gorgonzola PDO is only produced in Lombardy and Piedmont.

COOKING TIPS

Fusilloni with zucchini, Bresaola and crescenza cheese

Fusilloni with zucchini, Bresaola and crescenza cheese

Clean a zucchini, cut it into small pieces and boil it in salted water. At the end of cooking, drain the zucchini and put it in the bowl of the minipimer adding oil, a cup of cold water and blend until it becomes a cream. Keep it aside. Cut the remaining zucchini into...

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Bresaola with fruit and vegetable salad

Bresaola with fruit and vegetable salad

For asparagus Cut the asparagus into julienne strips. Place them in a bowl and add 1 tablespoon of extra virgin olive oil, the juice of half a lemon, salt and mix. For the dressing In a bowl add the low-fat yogurt, 1 tablespoon of extra virgin olive oil, salt and...

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Focaccia with bresaola, zucchini flowers and goat cheese

Focaccia with bresaola, zucchini flowers and goat cheese

Mix flour and beer, and dip the zucchini flowers in the batter. In the meatime, heat oil in a deep pan and, once it has reached the temperature of 180°, place the battered zucchini flowers in it. Once they start to golden, take them out and place them on absorbing...

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