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
Dimensions
25-30 cm diameter, h. 30-35 cm
Producers
Dairies belonging to the Gorgonzola production and protection Consortium
Codice forma
n.d.
Codice tagliato
n.d.

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