The product

Gorgonzola DOP - La Tosi al cucchiaio in scatola

DOP gorgonzola cheese with extraordinary creaminess for spoon service

Code:

20901

Country of origin:

Italy - Piedmont

Type of Milk:

Cow's milk

Weight:

6 kg approx

Minimum order:

1 piece

Product Features

More Information
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
Maturing	At least 70 days
Curiosity	La Tosi al cucchiaio was created in around 2010, based on the need to manage slightly softer types of mild Gorgonzola and following an exchange of ideas between Caseificio Tosi and Valsana
Our selection	What makes this Gorgonzola distinctive is the creaminess of the paste, which comes from good maturation that generates greater proteolysis. Tosi's version is matured for over two months, even though the Gorgonzola Consortium stipulates a minimum maturation period of 50 days
Suggestions	The highest satisfaction is a spoonful of creamy Gorgonzola on a slice of toasted bread

More Information

More Information
Ingredients	MILK, salt, rennet
Allergens in ingredients	Milk and products thereof
Weight	6 kg approx
Packaging	Packaged in aluminum foil, ovtene foil and plastic strip
Storage Conditions (packaged products)	Store at +0 °C + 4 ° C
Instructions for use	Rind not edible
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 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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