Gorgonzola Dop piccante
Gorgonzola dates back to the Roman age when in the fall the herds of cows would make their way down from the Alps to the valleys of the Po River. They would arrive in the fields near the city of Gorgonzola from the valleys of Bergamo, where they would feed on fresh grass, called quartirola.
It is said that Gorgonzola cheese was created due to the overwhelming number of cows in the area. People near Gorgonzola had to begin making cheese in order to conserve all the milk. However, legend has it that Gorgonzola, which can be traced back to the XV century, was the fruit of a romantic escapade of a cow-herder who, having abandoned his evening’s work midway to spend time in his lover’s arms, added the morning’s curd to that of the previous night creating a cheese that remains soft even when aged. The cheese was punctured with sticks to allow it to dry out. The air channels created space for mold to grow in the cheese, giving it its signature look and flavor.
- Mjölk, salt, rennet, mjölksyra, valda mögel som tillhör släktet Penicillium. Skorpa ej ätbart. Livsmedelallergener: Mjölk.