Gorgonzola Dolce
Pasteurized Cow’s Milk
AOC (Industrial)
Lombardy, Italy

Gorgonzola, a blue veined cheese from the north of Italy, is a cheese type with numerous varieties but all of them were traditionally made with two milkings. The curd from the milk from the evening milking would be allowed to drain and settle. Warm curd from the next morning’s milking would then be added. This process is still practised today, with slight variations. Dolce refers to ‘sweet’ and is more commonly available than Gorgonzola ‘sharp’ (also known as naturale, stagionato, di monte or piccante). Gorgonzola Dolce, delicate and sweet, is also softer, milder and not quite as smelly as it’s sharp sibling, which offers more of a punch to the nose. It is produced with full fat milk. Try it on crostini, with a drizzle of honey, in pasta dishes, or even in vinaigrette dressing for salads.

Click on any thumbnail or [MORE] for a larger image and full description. Available cheeses change on a regular basis. Cheeses listed will not necessarily be available at any given time.

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Gorgonzola Dolce
Pasteurized Cow’s Milk
AOC (Industrial)
Lombardy, Italy

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Pasteurized Goat’s Milk
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Unpasteurized Cow’s Milk
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Raw Cow Milk
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Thermalized Cow’s Milk
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