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Gorgonzola Piccante DOP

Luigi Guffanti 1876

This piquant or “Piccante” version should be distinguished from the better known Sweet Gorgonzola. The latter version of the gorgonzola artisan cheese is soft and creamy, while the traditional version, Gorgonzola Piccante has a firmer past with less serum content. This is due to a longer ‘baking’ period given to the piccante variety.

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CAD $ 22.40

CAD $ 5.60 per 100 gr

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Fact

Country of Production Italy
Region Lombardia
Manufacturer Luigi Guffanti

Details

This gourmet Italian cheese was awarded denomination of protection origin (DOP) status in 1955. The characteristic of this artisan cheese is its ‘baking’ – the placing of the fresh cheeses in a heated room to favour the expulsion of the serum – and its piercing with needles to encourage the development of penicillin.

Compact, yellow paste with widespread bluish-green marbling. The rind is light reddish and is usually protected by tin foil. Its taste is strong with robust traces of penicillin.

Serving suggestions:
It should be served with full bodied, aged, red wines, sweet and liqueur wines, rum. Classican Italian mostarda, red onion preserve, Vin Santo or Marsala gelatine. Celery sticks. Rye bread and polenta.

Ingredients: whole, pasturized, cow's milk

Aging period: minimum of 90 days

Availability: all year round

Storage temperature: in fridge from +2ºC to +6ºC

SIZE OF CHEESE PIECES

Please consider that when ordering pieces, the size of each piece can have a slight variation.

Since you will be paying per gram price, please consider that there may be minimal variation, usually of around 10-20 grams. If there are any larger modifications in grams we will contact you to advise you before shipping the product to you.

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Gorgonzola Piccante DOP

Gorgonzola Piccante DOP

This piquant or “Piccante” version should be distinguished from the better known Sweet Gorgonzola. The latter version of the gorgonzola artisan cheese is soft and creamy, while the traditional version, Gorgonzola Piccante has a firmer past with less serum content. This is due to a longer ‘baking’ period given to the piccante variety.

Write a review

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