The product
Gorgonzola DOP Tosi
DOP cheese gorgonzola produced in a traditional way
Code:
20912
Country of origin:
Italy - Piedmont
Type of Milk:
Cow's milk
Weight:
3 kg
Minimum order:
1 piece
| Description | Pasteurised cow's milk |
|---|---|
| Appearance | The crust is wrinkled and rosé, pasta is creamy, straw-colored, sliced, for the development of molds with green-blue veins |
| Taste | Sweet and delicate, full of aromas of milk and cream and good aromas linked to the mold |
| Curiosity | Once this process was created by working in the evening, the curd was hanged and left to dry. The next day, another work was done and the form was prepared by alternating layers of fresh curd and curd layers of the previous day. In this way, the two curds did not fit perfectly and there were slots where the molds spontaneously developed. The word erborine comes from 'erborin' or parsley in Lombard dialect, for the resemblance of the color with the mold |
| Our selection | Once the Gorgonzola was called 'Stracchino Verde' or 'Stracchino di Gorgonzola', this suggests that it was a rather soft cheese. The dairy Tosi performs processing by working the curd at low temperatures, thus obtaining a rather soft and creamy cheese, so that sometimes the only way to serve it is to use a spoon |
| Ingredients | Milk, salt, rennet |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 3 kg |
| Packaging | Packed in aluminum foil |
| Storage Conditions (packaged products) | Keep refrigerated at +4 °C |
| Instructions for use | The rind is not edible |
| Nutrition Declaration | Energy: 1378 kJ / 332 kcal Fat: 28 g of which saturates: 20 g Carbohydrate: 1,5 g of which sugars: 0 g Protein: 19 g Salt: 1,5 g Typical value per 100 g |
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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