Gorgonzola PDO Piccante

Our Gorgonzola PDO Piccante stands out for its denser, firmer texture compared to the Dolce version and its pronounced noble mould veining. Its strong, inviting aroma anticipates a flavourappreciated worldwide for its pungency and enveloping depth. Its savoury, spicy, and pleasantly piquant taste develops gradually on the palate, along with hints reminiscent of dried fruit. The production of our Gorgonzola PDO Piccante is marked by the use of milk from farms located near our dairy, the manual expertise of our cheesemakers, careful ageing, and strict compliance with production regulations.

Gorgonzola PDO Piccante

Flavour

Strong and piquant.

Aging

Minimum 80 days.

Rind

Compact, rough, hard, grey, inedible.

Paste

Straw-coloured, crumbly, characterised by intense green mould development.

For 100g of product

Energy

1460 kJ / 352 Kcal

Fats

28,7 g

of which saturated fatty acids

19,0 g

Carbohydrates

1,0 g

of which sugars

1,0 g

Proteins

22,5 g

Salt

2,6 g

Ingredients

Pasteurised cow's milk, salt, rennet.

Production Period

All year round

Production Area

Provinces of Alessandria, Bergamo, Biella, Brescia, Como, Cremona, Cuneo, Lecco, Lodi, Milan, Novara, Pavia, Varese, Vercelli, Verbano Cusio Ossola.

Food pairing

Gorgonzola DOP Piccante is excellent spread on crispy crostini for a bold-tasting appetiser, or accompanied by dried fruit (walnuts, hazelnuts, almonds) or honey to create delicious contrasts of tastes and textures. Thanks to its aromaticity and spiciness, you can use it to season pastas, risottos, polenta or to add flavour to meat dishes and sandwiches.

Wine pairing

To enjoy Gorgonzola DOP Piccante at its best, we recommend matching it with structured and complex red wines, for example: Barolo, Barbaresco, Carema, Gattinara, Ghemme, Chianti Classico Riserva, Recioto, Amarone or Cabernet.

Deepening

Gorgonzola PDO Piccante is a masterpiece of Italian cheesemaking tradition, with a history dating back to around the year 879. Originating from the namesake town in Lombardy near Milan, legend has it that this cheese was born by chance, when a forgotten curd was reused the next day. This anecdote, though part of folklore, reflects the ingenuity and innovation of Lombard cheesemakers in creating unique and unmistakable products. Unlike Gorgonzola Dolce, Gorgonzola Piccante is distinguished by longer ageing, giving it a firmer texture and a markedly more intense, spicy flavour. This version shows more pronounced veining, a direct result of specific moulds and an extended maturation process. These characteristics make it particularly appreciated by lovers of bold and lingering cheese flavours. The production of Gorgonzola Piccante meticulously follows centuries-old traditions, beginning with the use of whole cow’s milk. After curdling, the curd is placed in moulds and pierced—a crucial step that allows air to penetrate and encourages the development of characteristic mould veins during the ageing phase.