Younger brother of traditional Gorgonzola, today named Piccante, Sweet Gorgonzola is born after World War II, becoming very soon the most known version. Technically the main difference consists in a greater whey content, which makes the Sweet Gorgonzola softer and more delicate. For this particular characteristic this cheese can’t be ripened for a long time. Made with full fat, pasteurised, cow’s milk.
Aspect and texture: soft, yellow paste with bluish-green marbling. The rind is light reddish and is usually protected by tin foil.
Taste: soft, less strong than Gorgonzola Piccante, with robust traces of penicillin
Serving suggestions: full bodied, aged, red wines, sweet and liqueur wines, rum. Hot Italian fruit chutney, red onion preserve, Vin Santo or Marsala gelatine. Celery stalks. Rye bread and polenta.