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 chilli, but it is so called for its masculine and pronounced taste.
The natural Gorgonzola of Palzola is one of the most significant products of the company and one of the most sought after by cheese lovers of the world. The cheese wheel is seasoned for 70 days and during this period the marbling spreads delicately along the whole surface of the compact dough. It’s more accentuated towards the center with a typical rather dark green color. It remains however creamy in the pure style of the Paltrinieri family. It is also called spicy Gorgonzola.
Serving Suggestions: Risotto, Pasta
Taste: strong with robust traces of penicillin
Aspect and texture: compact, yellow paste with widespread 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 90 days
Production Period: throughout the year