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- Animal Rennet
- Age: 8-12 Weeks
- Cow Milk
- by Ciresa
Gorgonzola, Italy’s famous blue cheese, is traditionally made in two styles: this mountain variety, which is a “piccante”-style blue cheese, and a cremificato which is a “dolce”-style blue cheese. Gorgonzola Mountain has an earthy, piquant profile with bright notes of salt and distinct grassy undertones reminiscent of the valley pastures it comes from. Firm and sliceable, this blue is an ideal cooking cheese, lending itself to sauces and pastas. Try serving it up with a sweet white wine and briny snacks like Castelvetrano olives or Pacific Pickle Works Asparagusto.
Pasteurized Cow's Milk, Salt, Rennet, Penicillium, Enzymes
- The wheels are pierced after 4 weeks to allow the blue veining to develop, then aged for one month.
- Salt is added at the end of the make process, rather than during.
- Gorgonzola cheese is made with the blue mold Penicillium Glaucum, which is a different strain of mold than that used for stronger blues like Roquefort, which utilize Penicillium Roqueforti
- Penicillium Glaucum tends to produce a milder blue on average than roqueforti as well producing a mold that is more greenish in tint rather than the bright blue veins of of Penicillium Roqueforti
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.