Gorgonzola D.O.P.

Gorgonzola D.O.P.

Cow/pasteurised.

Straw-white, soft cheese with greenish streaks deriving from a process called “erborinatura” in Italian, that is the creation of moulds.

Creamy and soft, with a peculiar, typical taste. Soft gorgonzola cheese is slightly spicy; spicy gorgonzola, whose curd is more blue-veined, is thicker and more crumbly.

According to the production regulations, the maturation of sweet Gorgonzola has a minimum maturation period of 50 days and a maximum of 150 days; the maturation of spicy Gorgonzola has a minimum maturation period of 80 days and a maximum of 270 days.

Blue-cheese.

Soft gorgonzola cheese is slightly spicy; spicy gorgonzola, whose curd is more blue-veined, is thicker and more crumbly. Both types of Gorgonzola cheese are produced with pasteurised milk coming from cattle stations placed in the origin area, milk enzymes, and selected moulds giving the cheese its peculiar streaks.

Gorgonzola rounds are marked at the origin on both flat faces. Consumers may recognise the cheese when they buy it by the  brand printed on the aluminium sheet wrapping the cheese, which is exclusively assigned to the producers authorised by the Consortium.