Igor Gorgonzola Piccante DOP

Tasting Notes from the Curator

Igor Gorgonzola Piccante is the older cousin of our Gorgonzola Dolce. If you are more into the flavor and nutty aroma, then give in to the seduction of Gorgonzola Piccante which is made with the penicillium roqueforti mold. You are set for a dark bluish, veined cheese with mold throughout its ivory surface, and though less moist than Gorgonzola Dolce, it is still creamy and sweet, with a great sharpness and tartness that lingers in the mouth.

Pairings

Made from pasteurized cow milk, there are lots of things you can combine with your tasty Gorgonzola Piccante. Igor Gorgonzola Piccante can be used in cream sauces for meats and pastas, crumbled over salads.There are indeed many ways to have your gorgonzola. However, if you just want to enjoy it in all its mouthwatering goodness, then go ahead and dig in with grapes, pistachios, and honey tagging along.

For wine parings, choose to pair this spicy blue cheese with your favorite sweet dessert wine or sparkling. You may also select well-structured and aged red wines.

An Awarded Native Cheese

Gorgonzola is a native cheese to Italy. This location is filled with high and plain lands that are blessed with highly skilled artisans, creameries, cattle, and forage. Gorgonzola might not have been as popular as its French counterpart, Roqueforti, but today, what came to existence based on a love story, now goes through several standards to ensure the utmost quality. The cheese in the EU has a PDO status, and in Italy, a DOC. There is even a consortium created to monitor its process. Products that have met the utmost standards are then awarded the large G on their label.

Storage Instructions

Keep refrigerated. Store wrapped in foil/plastic or airtight container. Once opened, consume within 1 week.