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Sweet Gorgonzola DOP


Younger brother of traditional Gorgonzola, today named Piccante, Sweet Gorgonzola is born after World War II, becoming very soon the most known version. Technically the main difference consists in a greater whey content, which makes the Sweet Gorgonzola softer and more delicate. For this particular characteristic this cheese can’t be ripened for a long time.

Organoleptic characteristics
Aspect and texture: soft, yellow paste with bluish-green marbling. The rind is light reddish and is usually protected by tin foil
Taste: soft, less strong than Gorgonzola Piccante, with robust traces of penicillin
Serving suggestions: full bodied, aged, red wines, sweet and liqueur wines, rum. Hot Italian fruit chutney, red onion preserve, Vin Santo or Marsala gelatine. Celery stalks. Rye bread and polenta.
Technical characteristics
Milk: full fat, pasteurised, cow’s milk
Production method: artisan
Paste: uncooked, not pressed
Salting: dry
Ripening: at least 60 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