Gorgonzola DOP Piccante

This is a Gorgonzola DOP Piccante ripened and "breeded" for a long period in the Luigi Guffanti caves and has a greater degree of blue marbling and a much more intense bouquet of aromas. The prolonged ripening period (more common in the past than now) makes the paste more compact and greatly enhances both the flavour and the aromas resulting from the penicillin. The aromas developed are very deep and elegants.  For connoisseurs of truly great cheese.

Organoleptic characteristics

Aspect and texture
dark yellow, compact paste with intense blue-green marbling. The rind is dark reddish.
Taste
tasteful and strong and slightly piquant
Serving suggestions
full bodied, aged, red wines, sweet and liqueur wines, rum. Hot Italian fruit chutney, red onion preserve, Vin Santo or Marsala gelatine.

Technical characteristics

Milk
full fat, pasteurised, cow’s milk
Production method
artisan
Paste
uncooked, not pressed
Salting
dry
Ripening
Maximum 270 days
Production period
throughout the year
Fats
48 % F-Dm
Weight
10 -12 kg
Dimensions
25-30 cm diameter, h. 30-35 cm
Producers
dairies belonging to the Gorgonzola production and protection Consortium
Whole cheese code
1007342
Cutted cheese code
1007361

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