Made from the milk of cows grazing exclusively on the pastures between Lake
Orta and Lake Maggiore in Piedmont, Italy, this cheese is an exceptional example
of an Italian classic.
Matured for a minimum of 90 days on traditional wooden boards this cheese
exhibits a bready yeasty aroma, a firm creamy texture and the typical spicy
flavours that are the hallmark of Gorgonzola piccante. Less acidic than some
interpretations, this cheese presents a tightly balanced flavor spectrum and is a
true joy to eat.