Gorgonzola Naturale

Italy, Lombardy

Two layered traditional 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 and left for a week or two before being pierced at the top, sides and bottom of the cheese to allow the blue bacteria mould to evenly distribute into well spread blue/green veins.

• Weight: Approx 12000g
• Fat: 48.0%
• Colour: Well Veined
• Rind: Natural
• Pasteurised