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Gorgonzola Piccante is the most authentic of the gorgonzola cheese types made in Italy, and uses traditional techniques that can be traced back to the 8th century. Protected by DOP certification, this cheese is only made in small quantities by the Mauri family using a select mixture of curds made from morning and evening milk.
This Italian blue cheese is made from pasteurized cow’s milk. As its left to age, this variety of Gorgonzola acquires a stronger, more pungent flavour than Gorgonzola Dolce. Much firmer in texture, Gorgonzola Piccante can be used in cooking, eaten alone, or enjoyed with a glass of wine. Aged for a minimum of 90 days, its aroma is characterized by the natural microclimate of the seasoning caves.
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