The product
Gorgonzola DOP Cremiziola - No Rind
Sweet and creamy Gorgonzola without rind, in closable box
Code:
20964
Country of origin:
Italy
Type of Milk:
Cow's milk
Weight:
2 kg approx
Minimum order:
1 piece
| Description | Gorgonzola produced with pasteurized whole cow's milk |
|---|---|
| Appearance | With a particularly creamy consistency, to be served with a spoon; the paste is straw yellow in color with the presence of typical moulds blue cheese |
| Taste | Sweet and extremely creamy, with lactic notes and marked notes related to moulds |
| Maturing | At least 50 days |
| Curiosity | This version of Gorgonzola is designed to minimize waste due to the removal of the rind, to have a quality product in quantity contained and make the product storable in the same box in which it is received |
| Our selection | A sweet Gorgonzola from Valsassina, with an easier approach than a spicy one |
| Suggestions | Excellent with fresh vegetables, on croutons or paired with speck in first courses |
| Ingredients | MILK, salt, rennet |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 2 kg approx |
| Packaging | Packaged in plastic tub in wooden box with lid |
| Storage Conditions (packaged products) | Store at a temperature between +2 and +6 ° C |
| Instructions for use | Crust-free product |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1322 kJ / 319 kcal Fat: 27 g of which saturates: 16 g Carbohydrate: 0 g of which sugars: 0 g Protein: 19 g Salt: 1,5 g Typical value per 100 g |
The producer
Carozzi Formaggi - Pasturo (LC) - Lombardy
Why we chose them
The Valsassina valley, nestled between Lake Lecco and the distinctive Grigna mountain, boasts unique microclimatic conditions that are ideal for
the production of cheese. And it is precisely here that the Carozzi family has been working for over 60 years. Founded in 1960 by Aldo Carozzi, the
company is now in its third generation and is currently run by Roberto together with his three children: Vera, Aldo and Marco. Carozzi passionately
combines the skill of cheesemakers with the latest technology. At the new premises in Pasturo, Lecco, in a modern setting, the human touch
remains irreplaceable in the maturing of washed-rind cheeses, the company's main activity. Prioritising quality above all else, Carozzi matures all the
great Lombardy DOPs such as Gorgonzola, Taleggio and Quartirolo. But that's not all. From the ideas of the younger generations, new projects and
new products have emerged: from the freshest goat's cheeses, to bloomy-rind cheeses, right through to creamy cheeses.
From the same producer
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