The product

Gorgonzola DOP Dolce

Very creamy Gorgonzola DOP, cut in half
Sku:
20908
Country of origin:
Italy, Piedmont
Type of Milk:
Cow's milk
Weight:
6 kg approx
Minimum order:
1 piece
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Description
Blue-veined DOP cheese made from pasteurised whole cow's milk in the hills between Lake Orta and Lake Maggiore
Appearance
The rind is wrinkled and pinkish, the paste is creamy, pale yellow in colour, mottled due to the development of mould with blue-green veins
Taste
Extremely sweet, with lactic and ripe fruit sensations, the marbling makes it captivating and characterful, without being intrusive
Maturing
Almeno 70 giorni
Our selection
What makes this Gorgonzola characteristic is the creaminess of the paste, given by a good maturation that generates a higher proteinisation. Tosi's version is matured for more than 2 months, although the Gorgonzola Consortium stipulates a minimum maturation period of 50 days
Suggestions
Irresistible on a slice of warm bread, or spread on crostini with walnuts, or with crunchy celery
Ingredients
MILK, salt, rennet.
Allergens in ingredients
Milk and products thereof
Weight
6 kg approx
Packaging
Packed in foil
Storage Conditions (packaged products)
Keep refrigerated at +0 + 4°C
Instructions for use
Remove the crust 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

Caseificio Tosi - Gattico (NO) - Piedmont

Selected because

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 Andrea. Caseificio 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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