Gorgonzola from Piedmont

Sweet DOP Gorgonzola


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.

HK$ 60.00
This product is available in 3 days (2017-11-28)