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Igor Gorgonzola Dolce Cheese DOP Geographical Indication Product
It is a world-famous cheese variety, which is also known as the moldy cheese of the Italians. It is made from skimmed cow's milk from cows in Italy. It is white in color and has blue veins throughout its interior. Its flavor varies according to the ripening time. The ripe version has a stronger and sharper taste. It is versatile in cooking, adds flavor to pastas, pizzas, and is frequently preferred in sauces and salads. The shell is inedible.
Ingredients: Pasteurized cow's milk, salt, rennet, starter culture, salt, cheese, penicillium mold culture.
Allergen and Other Warnings: The outer surface is not suitable for eating. Contains milk and dairy products (including lactose).
Origin: Italy
The origin of Gorgonzola cheese dates back to ancient times. It is thought to have been first produced in 879 AD in the town of Gorgonzola, near Milan. Gorgonzola's first name was "stracchino di Gorgonzola" and was later better defined by the synonym "green stracchino". At that time, cheese was produced in the fall when the cows returned from the mountain pastures. The production of Gorgonzola is very heavily controlled to ensure it meets certain production standards – in the EU, it has Protected Designation of Origin (PDO) status and in Italy it is a DOC cheese. In the United States, there are two types of Gorgonzola available - Dolce and Piccante. The first is sweet, milky, creamy and spicy. The latter is older - usually a year or more - and therefore has a sharper taste.
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