Widely known for its blue veins, pungent flavour and strong scent. During the three to four month ageing process the cheese is pierced with metal rods creating air channels, allowing the mould spores to grow, giving the gorgonzola its characteristic blue veins. Compared to the “dolce, sweet” version, Gorgonzola Piccante is stronger in flavour, more consistent and crumbly. Pasteurized cow’s milk.
