| Gorgonzola Dolce Gran Riserva |
| 12/6/1,5 Kg |
All year |
| 60/90 days |
00108 |
|
| Piedmont |
| It is made from pasteurized cow’s milk in the province of Novara. Its paste is creamy, mellow and has some molds. It has a very interesting taste. |
|
|
| Gorgonzola Piccante Stagionato 180 giorni |
| 12/6/3/1,5 Kg |
All year |
| 180/365 days |
00109 |
|
| Piedmont |
| This cheese is made in the province of Novara. During the aging process, metal rods are inserted into the cheese. This creates air channels which allows the molds to germinate and create the characteristic green and blue veining that have a strong aroma and which give a sharp and spicy taste to the cheese. |
|
|
| 2,5 Kg |
All year |
| 150 days |
00110 |
|
| Piedmont |
| It is made from cow’s milk and has a cylindrical shape. Its rind is very thin and ivory white in color. Its paste is soft and straw yellow. It has a sharp taste, but more mellow than the latter Gorgonzola piccante. |
|
|
| 2/2,5 Kg |
All year |
| 60/90 days |
00423 |
|
| Piedmont |
| It is made from cow’s milk and sheep’s milk. Its paste has an aroma that reminds that of cellars and has a taste of blue molds. It is soft, raw and blue-veined. Its rind is wrapped in leaves during the refinement process. |
|
|
| 3-4,5 Kg |
Seasonal |
| 150/250 days |
00367 |
|
| Piedmont |
| It is made from sheep’s milk in the Cozie Alps. Its paste is crumbly, but it becomes harder with seasoning. It has molds because of penicillium added to its curds. Its taste is sharp and more or less spicy with seasoning. |
|
|
| 2/3 kg |
All year |
| 60/120 days |
00775 |
|
| Piedmont |
| It is made from cow’s milk and seasoned in our cellars. The level of humidity makes it a dark blue-veined cheese. Its paste is buttery and green and its aroma is remindful of the hills in the province of Verbania. |
|
|
| Keys » |
 |
Kg each piece |
|
|
Availability |
|
|
Aging |
|
|
Product code |
|
|
|
