Gorgonzola PiccantePosted on 31st January 2019

A soft, blue PDO cheese made with cow’s whole milk. Compared to Gorgonzola Dolce, this spicier version has a more consistent and less humid texture; the evenness of the blue moulds characterise it’s flavour, which becomes penetrating and intense. It’s appearance is pale yellow and crumbly, characterised by a strong presence of greenish veins.

History

Gorgonzola Piccante gets it’s name after a small town in Lombardy near Milan, where it is said to have been born in the twelfth century. According to legend, Gorgonzola was created by a lovesick cheesemaker who, in a haste to meet his lover, forgot the curd overnight only to mix it up the following morning. The resulting cheese had a wealth of folds which encouraged the development of mould as it ripened. The outcome however was pleasant change and the method was deliberately repeated. This method of ‘double pasting’ has been religiously followed for many years.

Pairing Suggestion
Makes a fantastic pairing with Port or a full-bodied, aged red wine.