A soft, blue cheese made with uncooked cow’s whole milk. Its name is that of a small town in Lombardy near Milan, where it is said to have been born in the twelfth century in order to retrieve a forgotten curd of the day before. Compared to Gorgonzola Dolce, the spicy version has a more consistent and less humid texture; the greater amount and evenness of the blue greenish moulds characterise its flavour, which becomes penetrating and intense.
VALORI NUTRIZIONALI (per 100 g di prodotto)
Energia1460 kJ / 352 Kcal
Grassi28,7 g
di cui acidi grassi saturi19,0 g
Carboidrati1,0 g
di cui zuccheri1,0 g
Proteine22,5 g
Sale2,6 g

Production zone
Provinces of Alessandria, Bergamo, Biella, Brescia, Como, Cremona, Cuneo, Lecco, Lodi, Milano, Novara, Pavia, Varese, Vercelli, Verbano Cusio Ossola.

Production period
All year

Pasteurized cow’s milk, salt, rennet.

Strong and sharp.

Compact, rough, hard and grey in colour, not edible.

Pale yellow, crumbly, characterized by a strong presence of greenish veins.

80 days minimum.



1/2 Form

1/4 Form

1/8 Form

1/16 Form

Container 200 gr ca.

Container 200 gr

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