Ciresa Gorgonzola Prelibato (Dolce)

Smooth and spreadable buttery, paste with intermittent veins of blue. La vita é dolce e bella. Fruity and mild.

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The Story

Gorgonzola, like Roquefort is an ancient cheese. The recipe was developed as a solution to use up excess milk. In the early fall cows would be led down from their Alpine pastures into the valleys of the Lombardy region. They would stop at the town of Gorgonzola to be milked. Gorgonzola Dolce recipes usually call for Penicillium Glaucum, rather than Penicillium Roqueforti. Glaucum is a milder, fruitier mold with a green hue.

Quick Facts

Country of Origin: Italy
Milk Type/Treatment: Pasteurized Cow
Rennet Type: Animal

The younger, creamier Gorgonzola—in Italian 'dolce' or 'sweet'—is made in the suburbs of Milan and aged at least three months. Its spreadable texture and mild flavor profile make it an ideal cheese for culinary applications.

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