Gorgonzola is Italy's best-known blue cheese. But there are actually two distinct versions of this cheese. The drier, aged version is called 'Gorgonzola Piccante' or 'Mountain Gorgonzola'. The younger and more mild version is called 'Gorgonzola Dolce'. Referred to as 'sweet Gorgonzola', this cheese is characterized by a super soft texture and limited blue-green marbling. The flavor is more delicate and subtly sweet, with a silky, spreadable texture developed after at least 50 days of aging. The cheese is balanced with salty and buttery notes, and melts like heaven.
Made in the Piedmont and Lombardy regions of Italy, Gorgonzola Dolce is velvety with an unmistakable tanginess. In these regions it's a favorite cooking cheese, melted into dishes like risotto, polenta, and pasta. It's also eaten for dessert, sometimes scooped into tiny ice-cream cones. The spreadable nature makes it perfect for rustic bread, inside fresh figs, or dolloped on soup.
We hand-cut and wrap this cheese in wedge of 1 pound and 7 ounces and you can buy a quarter wheel of approx. 3.5 pounds.
Ingredients:cow's milk, enzymes, salt, animal rennet, penicillium roqueforti spores.