Gorgonzola PDO Organic

Our Gorgonzola PDO Organic combines the unmistakable sweet and creamy flavour of traditional blue cheese with the purity and authenticity of organic production. It is made exclusively with whole cow’s milk from organic farming, sourced only from farms located close to our dairy to preserve the freshness and integrity of the milk while protecting nature and health. This organic cheese has a creamy, enveloping, satisfying texture and the typical flavour of Gorgonzola Dolce, with delicate notes and a touch of spiciness that stimulates the palate. It delivers a refined and indulgent tasting experience. It delivers a refined and indulgent tasting experience.

Gorgonzola PDO Organic

Flavour

Sweet, mild.

Aging

Minimum 50 days.

Rind

Compact, rough, hard, greyish-pink, inedible.

Paste

White or straw-coloured, melting, veined due to the development of mainly blue-green moulds.

For 100g of product

Energy

1315 kJ / 317 Kcal

Fats

26 g

of which saturated fatty acids

17,5 g

Carbohydrates

1,1 g

of which sugars

1,1 g

Proteins

19,6 g

Salt

1,8 g

Ingredients

Pasteurised organic cow's milk, salt, rennet.

Production Period

All year round

Production Area

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

Food pairing

Try our Gorgonzola PDO Bio spread on crusty bread or use it to create a mouth-watering pasta dish or to cream a risotto. Its distinctive flavour and creamy texture go excellently with fresh fruit or jams. Finally, you can use it to enrich meat dishes, sandwiches and focaccia.

Wine pairing

A wide range of wines go well with Gorgonzola DOP Bio cheese, starting with passiti wines. The white wines that go best with it are Riesling, Pinot Bianco, Orvieto Classico, Frascati Superiore, dry Malvasia, Gavi. Among rosé wines, we recommend Chiaretto del Garda or Lagrein Kretzer.

Deepening

The production process of Gorgonzola PDO, which still follows ancient methods, is essential for developing the noble moulds that define its distinctive appearance and flavour. During the ageing phase, the wheels are pierced to allow air to enter, further promoting the development of these moulds, which give the cheese its unique colour and unmistakable taste with complex notes. This cheese can have a short or medium ageing time, depending on the desired variety. Not everyone knows that Gorgonzola is one of the oldest cheeses in Italy and among the first to receive the prestigious PDO status. It was awarded the Protected Designation of Origin and is also safeguarded by the namesake Consortium. An old legend tells that Gorgonzola was born in the year 879 just outside Milan, as the result of a mistake by a young man distracted by love. Wanting to see his sweetheart, he left the curd hanging on a hook in a damp cellar. When he returned and realisedthe mistake, he added fresh curd to cover it up—unaware that he had just created a truly unique delicacy. From then on, this ‘mistake’ was intentionally repeated, and the resulting cheese became known as “green stracchino". To give greater authenticity and value to what later became one of the iconic products of Italy’s gastronomic heritage, it was named after the town of Gorgonzola. Appreciated around the world, since the early 1900s it has been exported to England, France, and Germany, where it was immediately embraced by the most refined palates.