Italienischer Blauschimmelweichkäse, vollfett, aus pasteurisierter Milch
Aroma: characteristic of Gorgonzola
Flavour: slightly spicy, distinguishing, sharp, Blue Mold
Texture: soft and elastic paste, with blue mould marbling (blue/green veins), no holes
Ripening period: 55 - 70 days
Comments: During production, special cultures are added and after around one month, the wheels are pierced on both sides with needles to let air in and encourage the growth of green mould. Ideal as a dessert cheese, with potatoes, in sauces, added to fondue, on pizza and, of course, used in lots of traditional Italian recipes.