Cow's milk.
Soft, creamy and mild, this 'sweet' Gorgonzola from a small artisanal dairy in Piemonte is often preferred by people who find the stronger version a little too strong and overwhelming. Still marbled with a bluey green, the cheese is pleasantly tangy.
Serving Suggestions: Great served with warm bread as part of a cheese boards or in sauces, this cheese goes really well with truffle honey, Tropea onion jam and a range of Italian fruit mustards. To be accompanied by sweet liqueur wines or whites such as Gavi and Verdicchio.Gorgonzola is also a great ingredient in many Italian recepies such as crepes with gorgonzola and walnut which you can find on our blog.
How to store: Keep wrapped in naturally waxed paper in the fridge, ideally inside a slightly opened container so that the cheese still gets some oxygen. Gorgonzola dolce should keep for a few days. Remember to remove from the fridge an hour or so before serving.
Pasteurised cow's milk, rennet, salt, pennicillium.
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