Galbani Gorgonzola Eccellenza
Full-fat soft cheese made from pasteurized milk. The cheese is ready for consumption after 55-70 days. It has a soft, stretchy paste and is marbled with blue mould (blue/green veins). It has no holes, but it does display fine cracks. It can be eaten as a dessert cheese, with potatoes or on top of pizza. What's more, it can be used in sauces, added to fondue, and of course used in a wide range of traditional Italian recipes.
Galbani Gorgonzola Piccante
Full-fat soft cheese made from pasteurized milk. This cheese is ready for consumption after approx. 56 days. It has a similar texture to Gorgonzola Eccellenza. As the name suggests, it is quite intense and spicy. It makes an ideal topping for gratins and can be used in other hot dishes with noodles and vegetables. On a cheeseboard, it works particularly well with Tilsiter, mountain cheese, Comté and Taleggio from the same region. Suitable accompaniments include nuts and sweet fruit such as pears or grapes.