Gorgonzola Dolce Latte DOP
Sweet & Creamy Blue – Gorgonzola Dolce is a delicately handled blue cheese, made from whole cow’s milk and aged for approximately 3 months. Its soft texture requires skilled handling and frequent turning during production to ensure proper drainage and even ageing, making it a true artisan product.
This is the ‘Dolce style’ of Gorgonzola, celebrated for its sweet, winey, and milder profile, unlike the sharper, more crumbly ‘Piccante’ version. Its balanced flavour makes it approachable yet indulgent, ideal for those who appreciate a blue cheese with depth but without overwhelming intensity. Although the Dolce version is a more recent creation, the origins of Gorgonzola can be traced back to as early as 879 AD. At that time, farmers moving their cows down the valley would stop in the village of Gorgonzola to rest and milk their cows. The excess milk was then used to make what we now know as Gorgonzola cheese.
Excellent spread on warm focaccia, paired with poached pears or figs, or melted into risottos, this cheese lends depth and luxurious texture to both sweet and savoury dishes. It pairs especially well with dessert wines and can elevate every cheeseboard, making it a standout centrepiece.
Today, Gorgonzola holds DOP status, ensuring that it can only be produced in specific regions of northern Italy using traditional methods, preserving its authenticity and regional identity.
Sweet & Creamy Blue – Gorgonzola Dolce is a delicately handled blue cheese, made from whole cow’s milk and aged for approximately 3 months. Its soft texture requires skilled handling and frequent turning during production to ensure proper drainage and even ageing, making it a true artisan product.
This is the ‘Dolce style’ of Gorgonzola, celebrated for its sweet, winey, and milder profile, unlike the sharper, more crumbly ‘Piccante’ version. Its balanced flavour makes it approachable yet indulgent, ideal for those who appreciate a blue cheese with depth but without overwhelming intensity. Although the Dolce version is a more recent creation, the origins of Gorgonzola can be traced back to as early as 879 AD. At that time, farmers moving their cows down the valley would stop in the village of Gorgonzola to rest and milk their cows. The excess milk was then used to make what we now know as Gorgonzola cheese.
Excellent spread on warm focaccia, paired with poached pears or figs, or melted into risottos, this cheese lends depth and luxurious texture to both sweet and savoury dishes. It pairs especially well with dessert wines and can elevate every cheeseboard, making it a standout centrepiece.
Today, Gorgonzola holds DOP status, ensuring that it can only be produced in specific regions of northern Italy using traditional methods, preserving its authenticity and regional identity.
Sweet & Creamy Blue – Gorgonzola Dolce is a delicately handled blue cheese, made from whole cow’s milk and aged for approximately 3 months. Its soft texture requires skilled handling and frequent turning during production to ensure proper drainage and even ageing, making it a true artisan product.
This is the ‘Dolce style’ of Gorgonzola, celebrated for its sweet, winey, and milder profile, unlike the sharper, more crumbly ‘Piccante’ version. Its balanced flavour makes it approachable yet indulgent, ideal for those who appreciate a blue cheese with depth but without overwhelming intensity. Although the Dolce version is a more recent creation, the origins of Gorgonzola can be traced back to as early as 879 AD. At that time, farmers moving their cows down the valley would stop in the village of Gorgonzola to rest and milk their cows. The excess milk was then used to make what we now know as Gorgonzola cheese.
Excellent spread on warm focaccia, paired with poached pears or figs, or melted into risottos, this cheese lends depth and luxurious texture to both sweet and savoury dishes. It pairs especially well with dessert wines and can elevate every cheeseboard, making it a standout centrepiece.
Today, Gorgonzola holds DOP status, ensuring that it can only be produced in specific regions of northern Italy using traditional methods, preserving its authenticity and regional identity.
Contains:
Pasteurised Cow's Milk, Salt, Traditional Rennet, Penicillium Roqueforti
