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

Source

Type of milk

Buffalo

Cow

Goat

Mixed milk

Sheep

This year's production of Bettelmatt will be qualitatively excellent, despite the climatic changes that have limited the quantity. THE WHEELS WILL BE AVAILABLE FROM THE END OF SEPTEMBER. We at Luigi Guffanti will strive as always to give you the best wheels. Write to us in case you are interested and not to miss out on a unique cheese.