Gorgonzola is a very ancient cheese. Some say Gorgonzola was first produced in the namesake town near Milan, in 879 A.D.
Others say that it was first produced in Pasturo a village located in Valsassina, an area famous for its dairy tradition with natural caves that provided a constant average temperature of 6-12°C allowing a perfectly natural ambience for producing and maturing of Gorgonzola Cheese.
Gorgonzola is a straw-white, soft cheese with greenish streaks derived from a process called 'erborinatura' in Italian – in essence the inducement of mould.
It appears creamy and soft, with a unique taste.
Raw Material: Milk, salt, rennet, Penicillium culture
Taste: Sweet, little marked, slightly piquant