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- Animal Rennet
- Age: 8-12 Weeks
- Cow Milk
- by Ciresa
Made with gently pasteurized cow’s milk, Gorgonzola Cremificato is spreadable, sweet and creamy with a subtle blue bite. A pudding-like texture, and mild blue veining, encase notes of fresh yeast, mushrooms and subtle hints of peppery anise. Use an ice cream scooper and melt it into pasta for an easy, rich sauce or pair with Pralus Chocolatier Milk Chocolate Infernal Bar for a simple dessert.
- Gorgonzola Cremificato features a pudding-like paste punctuated by mildly spicy veining, all contained in a thin, delicate rind.
- This DOP-certified Italian gorgonzola is made with gently pasteurized morning milk, sourced locally from cows in the Lombardy region of Northern Italy.
- DOP is short for the Italian Denominazione di Origine Protetta, which translates to “protected designation of origin” and indicates a cheese that meets the highest quality standards following the traditional specifications of how the cheese should be made.
- Gorgonzola can be made in two different styles: dolce (sweet) or piccante (savory).
- Gorgonzola Cremificato falls into the former category, and is known for its sweet, creamy texture.
Harder blue cheeses can stay fresh for up to two to three weeks in a crisper drawer when wrapped tightly and unopened, while softer blues may start to dry out after approximately two weeks. The best thing to do is keep the cheese in one of your refrigerator drawers or the vegetable bin; this will help to keep your cheese from drying out. Additionally, we recommend wrapping your blue cheese in aluminum foil. All cheeses and meats are perishables—by definition they degrade over time—so we encourage our customers to enjoy the cheese while it's in peak condition!
- Since 1927, family-owned Ciresa has prided itself on its old-world affinage in a modern age.
- Now in its third generation, Ciresa is deeply invested in its craft and takes pride in their mastery.
- Their Taleggio is a world-renowned rendition of a classic Italian cheese that dates back to the 9th century.
- It is made by veteran cheesemakers, in open-vats combining the best of artisanship with non-invasive technology.
- While Ciresa uses the best of modern technology in their air filtration and refrigeration systems, cheeses are still salted, turned, washed, wrapped and cut by hand—preserving the techniques passed down from one generation to the next.
- For nearly a century, Ciresa has formed deep, personal connections to its customers, who now span across the globe.