Gorgonzola is Italy’s only blue-veined DOP cheese. The Cheese is mainly produced in the northern Italian regions of Piedmont and Lombardy, Gorgonzola. Unskimmed cow’s milk is used while preparing the cheese. Generally it takes three to four months to attain full ripeness.
With its buttery consistency and fervent blue veining, it straddles the line between creamy and crumbly, making it suitable for the table as well as sauces and salads.
Works well in salads, pastas, on pizza and burgers. Try it in sauces and dressings.
It is served with wines like Bordeaux Blend (Red), Zinfandel and Sauternes.
IngredientsPASTEURIZED COW’S MILK, SALT, RENNET AND PENICILLIUM ROQUEFORTI. CONTAINS: MILK