Matured, semi – soft blue cheese
Delivered in vacuum pack
delivered from UK in 3 – 5 working days
The milk supplied exclusively from the member farms of our cooperative is processed in traditional 600-kg vats.
This procedure utilizes a special type of calf rennet pa- ste and a selected blend of ferments and Penicillium spores. Particular care is taken when manually dry- salting the cheese.
The moulds and ageing boards are made entirely of wood and located in rooms where the temperature and humidity are adjusted on the basis of the ageing phase.
After the customary ageing phase, which lasts 3 months, the product is transferred to a ripening room. In this controlled atmosphere it is brought to 4-5 months of ageing for the “San Lucio classical selection” and up to 7 months for the “Reserve”.
Also available in our shop Bianca Mora in Borough Market, London, Uk
Gorgonzola “Piccante” DOP is a soft, sharp, aged blue cheese made with full fat, pasteurised, cow’s milk. It has a white or pale yellow compact, crumbly paste speckled with a homogeneous distribution of bluish-green marbling. The rind is compact, rough, hard and grey in colour and usually comes covered in a tin foil. Flavours are strong, intense and sharp with a pungent, spicy bite coming early on. It takes a minimum of 80 days ageing to let Gorgonzola demonstrate its unique characteristics.
milk, salt, rennet
Milk and milk-derived substances
In the fridge from 0° to 4° or it can be stored in cool and humid place.
Room temperature. Inedible rind. Eat after removing rind
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