The product

Gorgonzola DOP - La Tosi al cucchiaio in scatola

DOP gorgonzola cheese with extraordinary creaminess for spoon service
Country of origin:
Italy - Piedmont
Type of Milk:
 Cow's milk
6 kg approx
Minimum order:
1 piece
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Description DOP blue cheese with extraordinary creaminess for spoon service. It is produced with whole cow milk collected exclusively on the hills between Lake Orta and Lake Maggiore
Appearance The rind is wrinkled and lighly pink, the paste is creamy, straw-coloured, crushed for the development of moulds with green-blue veins
Taste Extremely sweet, with sensations of milk and ripe fruit, herbaceousness makes it distinctive, without being intrusive
Our selection The Tosi, it is said that Gorgonzola is female, is for us a cheese that satisfies the senses, a joy for the eyes and for the palate
Suggestions The highest satisfaction is a spoonful of creamy Gorgonzola on a slice of toasted bread
More Information
Ingredients MILK, salt, rennet.
Allergens in ingredients Milk and products thereof
Weight 6 kg approx
Packaging Packed in aluminum foil
Storage Conditions (packaged products) Store at +0 + 4 ° C
Instructions for use In case of crust remove before consumption
Country of origin of the primary ingredient Italy
Nutrition Declaration Energy: 1378 kJ / 332 kcal
Fat: 28 g
of which saturates: 20 g
Carbohydrate: 1,5 g
of which sugars: 0 g
Protein: 19 g
Salt: 1,5 g
Typical value per 100 g
The producer

Caseificio Tosi - Gattico (NO) - Piedmont

Why we chose them
Caseificio Tosi has been founded in the '60 by Santino Tosi which used to produce only cheeses for his shop. During the '80 he gets helped by his son Fabrizio and production became more and more oriented to Gorgonzola cheese; maturation cellars came 10 years later. The decisive turnaround happened approximately 10 years ago when also Santino's daughter, Miranda, entered the company. She is now running the business with her brother Fabrizio and her husband AndreaCaseificio Tosi is one of the smallest producers of Gorgonzola DOP Consortium and still today produces according to tradition: the milk they process originates from Maggiore and Orta lakes area; every day they produce 300 wheels only using hands and man labour; then maturation lasts from 90 to 160 days on wooden shelves.
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