The product
Gorgonzola DOP piccante - by Tosi
DOP blue cheese produced in Piedmont
Code:
20915
Country of origin:
Italy - Piedmont
Type of Milk:
Cow's milk
Weight:
12 kg approx
Minimum order:
1 piece
| Description | DOP blue cheese made from pasteurized whole cow's milk |
|---|---|
| Appearance | The rind is rough and presents a pink/grey colour. The paste is rich and creamy, white in colour with blue veins of penicillium |
| Taste | The taste is sweet and round, slightly salty, with a pleasant aroma from the blue veins |
| Maturing | At least 90 days |
| Curiosity | It is a spicy gorgonzola with a delicate taste, thanks to the special processing that allows to obtain a particularly greasy paste |
| Suggestions | Perfect at the end of the meal; delicious in contrast with some meat, in substitution of the salt, or with sauteed or raw vegetables |
| Ingredients | Milk, rennet, salt |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 12 kg approx |
| Packaging | Wrapped in aluminium foils |
| Storage Conditions (packaged products) | Keep refrigerated at +4 °C |
| Instructions for use | Please remove crust or mold 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
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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