GORGONZOLA NATURALE

LOMBARDY

PASTEURISED

TRADITIONAL RENNET

Made traditionally with two layers of curd, using both the morning and evening milk, which is ladled in layers into the cheese mould. The cheeses are brined in a salt and water solution (encouraging sweetness in the interior pate) and left for a week or two before being pierced at the top, sides and bottom to allow the penicillium glaucum mould to evenly distribute into well-spread blue/green marbling. The texture, which is ever-so-slightly chewy, gives way on the palate to a buttery, creamy balance, with the moulds adding just the right amount of minerally spice. Fantastic on its own, with pears and walnuts, but lovely also in cooking – from risotto to pizza to polenta.


CHEESES A - Z