Gorgonzola Dolce AC
From:¥ 2,400 ¥ 2,592 Incl.Tax
The most state-of-the-art version of the natural cheese. The crust is washed, and is perforated to allow the blue veins to form. It has a creamy paste, with green and blue streaks and a mild flavour.
Average nutritional values per 100 g
There are many varieties of dairy cows inhabiting each region, and the difference in milk yield and ingredients between breeds gives each cow’s cheese its individuality. In order to have a cheese approved as a PDO (Protected Designation of Origin) cheese, it must be made with a specific breed of cow.
Blue cheese is made by adding penicillium to the cheese. As the blue mold needs oxygen to grow, the cheese is pierced with thin needles or skewers. If you eat it with honey or with red wine, you will surely be captivated by its unique taste.
Lombardy, with its many mountainous areas, produces relatively small size wash-rind cheeses that are suitable for cool climates. One of the area’s most renowned products is Taleggio, a cheese born in the Taleggio Valley around the 10th century. Moreover there is Gorgonzola, loved all over the world, as well as Stracchino, a cheese which name comes from the milk of "tired (Stracco)" cows as they descend from the mountains before winter.
Just spread it on a crispy slice of bread, or on fresh vegetables, such as celery or chicory.