Italy's famous Gorgonzola is made in two styles; Dolce is sweet and creamy while this 'mountain' variety offers some bite buried in dense, milky paste. Lombardian cheesemakers employ a two-step process in which pasteurized curds from morning and evening milkings are layered into each wheel. Blue veins develop over several months of affinage producing a firmer, more sliceable wheel than its gooey cremi-cousin. Moutain Gorg embodies the spicy, earthy flavors of valley pastures, lending itself to almost any application; baking, sauce making or serving straight-up with some Moscato d'Asti.
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