Meaning sweet in Italian, Gorgonzola Dolce DOP is a soft, blue, buttery cheese made with pasteurized cows milk.
The cheese took its name from a small town in Lombardy near Milan, where it said to have been born in the 12th century. It has a pale yellow, buttery and melty paste speckled with a homogeneous distribution of blue and green veins.
The rind is compact, rough, hard and grey/pinkish in colour but not edible. Flavours are not very assertive but sweet, mild with notes of sour cream and lactic tang.
It takes a minimum of 45 days ageing to let Gorgonzola demonstrate its unique characteristics.
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