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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Raw material 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 crust is wrinkled and lighly pink, the pasta is creamy, straw-colored, crushed for the development of molds 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 hot bread
More Information
Ingredients MILK, rennet, salt
Allergens Milk and products thereof
Weight 6 kg approx
Packaging Packed in aluminum foil
Storage Conditions (packaged products) Store at +2 + 4 ° C
Instructions for use In case of crust remove before consumption
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
Tosi's cheese farm was born in the 60's, that is established by Santino Tosi who produced cheeses to sell into his shop. In the 80's with him there is also his son Fabrizio and the production began almost only of Gorgonzola cheese but without the aging that was entrusted to clients. In the 90's occurred another change: Tosi family also begins to age and hone the cheese. Ten years ago, Miranda, the Santino's daughter arrived into the company, this was the turning point of the cheese farms' life. Today she manage the company with her brother, Fabrizio, and her husband, Andrea. Tosi's cheese farm is placed in the traditional area of Gorgonzola cheese production. It is one of the smallest maker joined with consortium, that still works in an artisan way: -The milk is picked up from Maggiore and Orta lakes -The production amounts to about 300 cheeses per day -Whole making is still realize handmade Cheeses are aged over boards to a period that is included from 90 to 160 days.
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