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Gorgonzola Cremoso al Pistacchio

Gorgonzola Cremoso al Pistacchio
Gorgonzola Cremoso al Pistacchio
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  • Pasteurized
  • Animal Rennet
  • Age: 60 Days
  • Cow Milk
  • Italy
  • Approachable
  • Soft

The holidays are for all-out decadence, and nothing’s more luxe than a full wheel of Gorgonzola Cremoso al Pistacchio. Soft and spoonable, this Italian blue is infused with pistachio cream and covered with Sicilian pistachios. A rich nuttiness blends with the sweet cream flavor and just a touch of blue zip. This is the centerpiece for your holiday party or a jaw-dropping gift for someone special. For a luscious dessert, just add Pralus Milk Chocolate Infernal and Rustic Bakery Vanilla Bean Shortbread.

“Nothing gets more oohs and aahs at holiday parties than putting out a whole container of sweet, creamy, pistachio-studded cheese! It’s the perfect combination of a little ridiculous, so fun, and unbeatably delicious.”
Murray’s Marketing – New York, NY
Cow's Milk, Rennet, Bacterial Culture (Penicillium Roqueforti), Salt, Syrup (Green Pistachio, Sugar, Milk Powder, Extra Virgin Olive Oil, Sunflower Oil, Cocoa Butter, Soy Lecithin), Pistachio

Allergens: Milk

  • Gorgonzola Cremoso al Pistacchio is a “spoon gorgonzola,” a blue cheese that’s so creamy, it can be scooped from the wheel with a spoon.
  • Because of this texture, it can be scooped onto mini ice cream cones as a playful holiday party appetizer or dessert.
  • This blue is so luscious that it eats almost like a triple crème, but, in terms of butterfat content, it’s a single crème.
  • Gorgonzola can be made in two different styles: dolce (sweet) or piccante (savory). Gorgonzola Cremoso falls into the former category and is known for its sweet, creamy texture. There’s only a very mild blue flavor.
  • The pistachio comes in the form of real Sicilian (or Bronte) pistachios. Considered to be of especially high quality, these pistachios have a concentrated nuttiness and a touch of minerality.
  • While this is a perfect dessert cheese for a party with sweet pairings like cookies, honey, and tawny port, leftovers would be delicious melted into pasta or risotto.

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