Source of milk: Raw, unpasteurised Cow milk Texture: compact, firm and crumbly
Flavours are strong, intense and sharp with a pungent, spicy bite It takes a minimum of 80-90 days ageing to let Gorgonzola demonstrate its unique characteristics.
Usage: gorgonzola cheese sauce to flavour or to make a tasty filling for pasta: Ravioli, Gnocchi, Risotto. Pairing: Honey, Pistachio, Grapes, Kiwi, Fig. The cheese pairs well with port, mead, marsala wines and rum.