Cheese of whole cow's milk to which is added the pennicillium used for the herborinatura of the gorgonzola. the curd is broken in two successive moments with an interval of time between the two "breakings". maturing in the cellar at about 10 degrees for over 90 days. Produced in Piedmont at the foot of Monte Rosa (from which it takes its name), it is a toma cheese processed in the Piedmontese style with the addition of the typical Gorgonzola marbling.
The taste is in fact delicate and buttery but with the classic final aroma of the great Italian marbled cheese.whole cow's milk cheese to which is added the pennicillium used for the marbling of Gorgonzola. The curd is broken in two successive moments with an interval of time between the two "breakings".
Maturing in the cellar at about 10 degrees for over 90 days.Produced in Piedmont at the foot of Monte Rosa (from which it takes its name) it is a toma cheese processed in the Piedmontese style with the addition of the typical Gorgonzola DOP marbling.The taste is in fact delicate and buttery but with the classic final aroma of the great Italian blue cheese.
