DESCRIPTION

“Gorgonzola Dolce is a sweet cheese and the most popular of all Gorgonzola. Made of whole pasteurized cow’s milk heated in large cauldrons with the enzymes, rennet, and penicillium spores, which are responsible for the signature green veins of the paste. In order for these to develop, the cheese is carefully pierced with thick copper needles, after about 4 weeks of curing. Thus, the air is let into the cheese allowing the growth of mold, to which Gorgonzola owes its characteristic taste.

The cheese has a tough, hard, and reddish colour rind. The body is soft, creamy, white or pale straw-coloured, marbled with light green streaks.”

USAGE

It has a soft spreadable texture and slightly salty aftertaste. Its texture makes it ideal for spreading on bread and crackers. Vastly used in the culinary arts, it can be a perfect addition to sandwiches, hors d’oeuvres, entrées, and desserts.

ABOUT THE BRAND: carozzi

Established in 1960 by Aldo Carozzi in the heart of Valsassina, in Ballabio first, then in Pasturo, Carozzi Formaggi. For over fifty years they have been committed to combining the precious artisan skills of the cheese-makers with the needs dictated by the most modern taste. The result is a wide range of unique cheeses, the result of a solid passion and some happy intuitions, which over the years receive prestigious awards. ...