GORGONZOLA PICCANTE 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. 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.
Features
Rind Compact, rough, hard and grey in colour, not edible
Consistency Pale yellow, crumbly, characterized by a strong presence of greenish veins
Flavor Strong and sharp
Ageing 80 days minimum
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 | 352 Kcal |
| Protein | 22,5 g |
| Fat | 28,7 g |
| Carbohydrates | 1,0 g |
Ingredients
Pasteurized cow’s milk, salt, rennet. Conservation: a +1 / +6 °C
Form |
|
| Weight | 12,0 Kg approx. |
| Shelf life | 60 days |
| cod. | GP87039 |
1/2 Form |
|
| Weight | 6,0 Kg approx. |
| cod. | GP87040 |
1/4 Form |
|
| Weight | 3,0 Kg approx. |
| cod. | GP87031 |
1/8 Form |
|
| Weight | 1,5 Kg approx. |
| cod. | GP87041 |
1/16 Form |
|
| Weight | 0,750 Kg approx. |
| cod. | GP87056 |
