PRODUCTION ZONE:
North-Eastern Italy. This is a small geographic area that includes part of Lombardy and Piedmont.
Production is protected by the Gorgonzola Guardianship Consortium. Documents exist showing that the origins of this cheese date back to the 16th century.

CHARACTERISTICS:
Produced with whole cow's milk with the addition of select molds and milk enzymes. Raw and soft cheese with white color and blue-green marbling. Strong bouquet, Typical delicious flavor both in the sweet variety, generally creamier, and in the sharp variety, slightly drier.

NUTRITION INFORMATION:
Cheese with high protein contents, rich in calcium, iron, phosphorous and vitamins A - B1 - B2 - B6 - B12 and PP.

DINING SUGGESTIONS:
To best enjoy its creaminess it should be removed from the refrigerator at least half an hour before dining. Sharp Gorgonzola is a companion for strong bodied red wines like those of Piedmont. Sweet Gorgonzola prefers white wines or smooth reds. Excellent in the kitchen for preparing an infinite variety of dishes.

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