Important: sweet and spicy are the two types of Gorgonzola. The “sweet” is the creamy one, although there is no sugar in it, while the “spicy” does not have neither pepper nor chili, but it is so called for its masculine and pronounced taste.
The sweet Gorgonzola of Palzola has a characteristic of creaminess that stands out in the DOP panorama. What distinguishes this product is the ability to maintain this feature for several days. In addition, its cream is pleasantly mixed up with a delicate and well-melted marbling in the mass. Aged for a period of 60 to 70 days in the old owned farmhouses, real aging cellars coated in cotto are able to maintain the values of humidity and temperature in the cheese. A heritage dictated by the history of the Paltrinieri family.
Serving Suggestions: pasta, risotto.
Taste: soft, less strong than Gorgonzola Piccante, with robust traces of penicillin
Aspect and texture: soft, yellow paste with bluish-green marbling. The rind is light reddish and is usually protected by tin foil
Milk: full fat, pasteurised, cow’s milk
Ripening: at least 60 days
Production Period: throughout the year