The product
Gorgonzola DOP dolce - by Tosi
A very sweet and creamy Gorgonzola, well enjoyed with the spoon
Code:
20907
Country of origin:
Italy - Piedmont
Type of Milk:
Cow's milk
Weight:
12 kg approx
Minimum order:
1 wheel. Available also the 1/2 wheel (code 20908)
| Description | A very sweet and creamy Gorgonzola, well enjoyed with the spoon, produced with pasteurized cow's milk |
|---|---|
| Appearance | The rind is wrinkly, brownish red in colour; the paste is soft, spreadable, straw in color with the typical mould |
| Taste | The taste is fresh, buttery, dolce with strong hints of milk and herbs, the aftertaste is round, dolce and creamy |
| Maturing | At least 90 days |
| Curiosity | The Gorgonzola Dolce is produced by Tosi in relatively low temperatures, that results to a soft and creamy cheese that can be enjoyed by the spoon. |
| Our selection | Caseificio Tosi is located in Gattico (NO) in the province of Novara, in the typical production of Gorgonzola PDO. It is one of the smallest producers in the Consortium, who still works in a handcrafted way respecting the following steps: 1. milk is coming from the areas around the Lakes Maggiore and Orta; 2. production is about 200 forms per day; 3. salting is still done by hand; 4. cheese is aged at least 100-120 days on wooden |
| Suggestions | A cheese with many applications in cooking, with pasta, polenta just to name few; excellent as a table cheese as well enjoyed with the spoon |
| Weight | 12 kg approx |
|---|---|
| Packaging | Wrapped in aluminium foils with a wooden rind that supports the cheese |
The producer
Caseificio Tosi - Gattico (NO) - Piedmont
Why we chose them
Caseificio Tosi has been founded in the '60 by Santino Tosi which used to produce only cheeses for his shop. During the '80 he gets helped by his
son Fabrizio and production became more and more oriented to Gorgonzola cheese; maturation cellars came 10 years later. The decisive
turnaround
happened approximately 10 years ago when also Santino's daughter, Miranda, entered the company. She is now running the business with her
brother Fabrizio and her husband Andrea. Caseificio Tosi is one of the smallest producers of Gorgonzola DOP Consortium and still today produces
according to tradition: the milk they process originates from Maggiore and Orta lakes area; every day they produce 300 wheels only using hands
and
man labour; then maturation lasts from 90 to 160 days on wooden shelves.
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