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.
Younger brother of traditional Gorgonzola, today named Piccante, Sweet Gorgonzola is born after World War II, becoming very soon the most known version. Technically the main difference consists in a greater whey content, which makes the Sweet Gorgonzola softer and more delicate. For this particular characteristic this cheese can’t be ripened for a long time.
Serving Suggestions: full bodied, aged, red wines, sweet and liqueur wines, rum. Hot Italian fruit chutney, red onion preserve, Vin Santo or Marsala gelatine. Celery stalks. Rye bread and polenta.
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