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Cheese Culture

Gorgonzola Piccante

Gorgonzola Piccante

Cheese Type

Produced in the Lombardy region north of Milan, Gorgonzola dates back as far as 879AD, when legend has it that it was discovered by an innkeeper in Gorgonzola who stored fresh cheese given to him by cattle herders in a damp underground cellar. Weeks later he discovered the cheese was riddled with blue mould. 

Gorgonzola is probably the most imitated blue cheese in the world. Once made, the cheese is wrapped in foil to retain moisture and after 4 weeks of maturation pierced with spikes to allow air to enter and oxygen loving blue mould to grow.  

The piccante version of this cheese boasts a firm, fine, smooth paste with a fruity, sharp, pronounced blue flavour and peppery bite that increases with age.

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