As all the Gorgonzola PDO this is a soft cheese made with unpasteurised full fat Milk. The cheeses are brined in a salt and water solution and then left in the cellar for a period of time up to three months. In order to develop moulds the cheeses are pierced at the top, sides and bottom to allow the blue bacteria mould to evenly distribute.
It goes well with risotto, pizzas or bruschette.
Ingredients: Milk, Salt, Rennet.