The product
Gorgonzola DOP piccante - by Carozzi
A raw herbal cheese, produced with pasteurized full cream milk
Code:
20975
Country of origin:
Italy - Lombardy
Type of Milk:
Cow's milk
Weight:
12 kg approx
Minimum order:
1 piece
| Description | Full cream cow's milk |
|---|---|
| Appearance | The rind is hard and compact. The colour of the rind is brownish red. The paste is firm with the typical grey green moulds |
| Taste | The taste is strong, sharp, intense, long and aromatic. The aftertaste is long, sharp and spicy |
| Maturing | At least 8 weeks |
| Curiosity | Only two Italian regions by law and tradition foresees the production of Gorganzola, and only these provinces: Novara, Vercelli, Cuneo, Biella, Verbano Cusio Ossola and Casale Monferrato for Piedmont and Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milano, Monza, Pavia e Varese for Lombardy. Only the milk from the breeders in these provinces can be used to produce and so give the protected denomination (D.O.P.) to the Gorganzola cheese |
| Suggestions | Perfect in combination with jams and mustards |
| Weight | 12 kg approx |
|---|---|
| Packaging | Whole wheel in alluminium foil |
The producer
Carozzi Formaggi - Pasturo (LC) - Lombardy
Why we chose them
Valsassina, nestled between Lake Lecco and the characteristic Grigna, offers unique microclimatic conditions ideal for cheese production. It is
precisely here that the Carozzi family has been working for over 60 years. Founded in 1960 by Aldo Carozzi, the company is now in its third
generation and is currently managed by Roberto and Donata along with their three children: Vera, Aldo, and Marco. Carozzi passionately combines
the skill of cheesemakers with the most modern technology. In their new facility in Pasturo, Lecco, within a modern environment, human expertise
remains irreplaceable in the aging of washed-rind cheeses, the company's primary activity. With a focus on quality, Carozzi ages all the great
Lombardy PDOs like Gorgonzola, Taleggio, and Quartirolo. But that's not all. New ideas from the younger generation have led to new projects and
products: from fresh goat cheeses to bloomy rinds, and even creamy cheeses.
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