Product description

This blue-veined cheese has a thicker skin and is drier than the younger variety. The interior, the pate, of the Gorgonzola Piccante is also whiter and the veins are darker and bluer. The aroma is perhaps even stronger than the taste and the almost alcoholic smell comes from the washed rind. There are many stories about the origin of this world-famous cheese from Lombardy, but in the early twentieth century it was simply known as "Stracchino" or "Stracchino Verde" - a cheese made from the milk of cattle, tired of the long spring and autumn tours to and from the Alpine meadow.