Cheese Gorgonsola Piccante AOP Blue
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Gorgonzola Piccante is the original version of one of the most important products of the Italian national dairy scene, Gorgonzola dop. The specifications drawn up by the Gorgonzola dop consortium now stipulate that the original version of this cheese, i.e. the 'two-paste' version, should be called 'piquant', even though it is actually very little piquant.
In the production of Gorgonzola Piccante, the evening milk, which has been heated to 30 degrees, is immediately curdled and after 20-25 minutes the curds have formed, they are extracted in cloths and hung to drain the whey overnight.
The addition of penicillium was once completely natural and took place through the insemination of spores present in the overnight environment.
Today, however, the spores, highly selected in the laboratory, are inoculated into the evening curd. The next morning, the fresh milk is treated in the same way and once the new curd is extracted, it is mixed with the freshly broken curd.
This is how gorgonzola spicy is made.