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Over 200 days Gorgonzola DOP Piccante


This is a Gorgoznola DOP Piccante ripened for a period that is double (200 days) or triple (300 days) the norm 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: very 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
Size: 25-30 cm diameter, h. 30-35 cm
Producers: dairies belonging to the Gorgonzola production and protection Consortium