Gorgonzola DOP - piccante
Full cream cow's milk
Shape & Texture:
The rind is hard and compact. The colour of the rind is brownish red. The paste is firm with the typical grey green mould
The taste is strong, sharp, intense, long and aromatic. The aftertaste is long, sharp and spicy.
Only two Italian regions by law and tradition foresees the production of Gorganzola, and only these provinces: Novara, Varcelli, Cuneo, Biella, Verbania e Casale Monferrato, Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milano, Monza, Pavia e Varese. Only the milk from the breeders in these provinces can be used to produce and so give the protected denomination (D.O.P.) to the Gorganzola cheese
Half-matured (1-6 months)