Creamy, soft, irresistible with green marbling which exalts the whiteness of this cheese. Typical sweet Gorgonzola has a slightly spicy, characteristic flavor: it slides and melts in the mouth. True PDO Gorgonzola, produced in accordance with the production guidelines set out by the Protection Consortium, is made from pasteurized milk collected from farms in Lombardy and Piedmont.
Gorgonzola should be eaten no later than a few days after opening. To store, remove the crust, wrap the cheese in foil or place it in a stay fresh container. Gorgonzola is best eaten half an hour after being removed from the refrigerator as this exalts its organoleptic characteristics.
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