Translation: Spicy Gorgonzola

Description: Firmer than it’s Dolce sister, this blue cheese is made from cow’s milk. The curd for Gorgonzola is neither cooked nor pressed. This results in a higher-moisture cheese with a lighter, more open texture that allows for ample development of blue mold.

After a month, wheels are pierced with copper needles that allow the air to penetrate the cheese and the blue veins to develop.

The texture of Gorgonzola Piccante is dense, smooth and punctuated with pockets of slightly crunchy crystals contained within the blue veins - especially on more mature cheeses.

Aged: 5 months 

Aroma: A little funky, almost floral

Flavour: Flavours can be assertive, robust, meaty and spicy. An indicator of the strength of the cheese is the paste of the interior - the darker it is, the stronger it will taste.

Scoop this creamy cheese into risotto, gnocchi, or pasta recipes for a fancy yet simple dish. OR smear it over crusty bread with a little dollop of fig jam.