GORGONZOLA DOLCE DOP
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. Gorgonzola Dolce is a soft cheese, with a homogeneous distribution of its mainly blue coloured veins.
Features
Rind Pasteurized cow’s milk, salt, rennet
Consistency White or pale yellow, buttery and melty, mottled in the development of bluish mold
Flavor Sweet, not very strong
Ageing Minimum 50 days
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
Nutrition facts per 100 g
| Energetic value | 317 Kcal |
| Protein | 19,6 g |
| Fat | 26 g |
| Carbohydrates | 1,1 g |
Ingredients
Cow's milk, salt, rennet. Conservation: +1 / +6 °C
Form |
|
| Weight | 12,0 Kg ca. |
| Shelf life | 60 days |
| cod. | GD87010 |
1/2 Form |
|
| Weight | 6,0 Kg ca. |
| cod. | GD87020 |
1/4 Form |
|
| Weight | 3,0 Kg approx. |
| cod. | GD87023 |
1/8 Form |
|
| Weight | 1,5 Kg approx. |
| cod. | GD87015 |
1/16 Form |
|
| Weight | 0,750 Kg approx. |
| cod. | GD87070 |
