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Gorgonzola Piccante is a soft cow's milk cheese with widespread blue-green marbling, typical of northern Italy. This cheese is aged for 300 days and made with a "double paste" technique, or mixing the eveningâ€™s curd with that of the morning, which has been used for many years in the production of Gorgonzola. According to legend, Gorgonzola was invented by a lovesick cheese maker who, in his haste to meet his lover, forgot the curd in a cauldron over night only to mix it up on the following morning. The resulting cheese had a wealth of folds and crannies which encouraged the development of savory molds inside the cheese as it ripened. This Piccante version of Gorgonzola is robust and bold in flavour, and pairs well with red wine, polenta, and mostarda spreads.
For 140 years, Guffanti Formaggi's trade has been to know the places, the people, and the traditions of their home in the Alps, in order to select the best of the best of Italian cheese production.
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