Gorgonzola Piccante – Approx. 330g

Origin

Gorgonzola takes its name from a small town just outside Milan, and it is one of the oldest blue cheeses in the world. Today the DOP (Protected Designation of Origin) covers the provinces of Piedmont and Lombardy, where it is made from cow’s milk according to a strict, centuries-old method. Piccante, meaning “sharp” or “spicy”, is the mature expression of the cheese. Where Gorgonzola Dolce is aged for around two months and stays soft and creamy, Gorgonzola Piccante is matured for at least 80 days, often longer, which gives it a firmer texture and a far more assertive character. Long thin rods are pushed through each wheel during ageing so the blue-green veins of mould can develop throughout the paste. This is the authentic Italian blue cheese for people who want real depth of flavour.

Tasting notes

Ivory to pale straw in colour, marbled with blue-green veining. The texture is firmer and more crumbly than the dolce version, while still creamy at the centre. The aroma is rich and earthy, with the mineral tang that blue cheese lovers look for. On the palate it is bold and piquant, with a pronounced savoury bite, a buttery depth underneath and a long, lingering finish. The sharpness is balanced by milky sweetness, so it is strong without being harsh.

Serving suggestions

Take it out of the fridge about 30 minutes before serving so the flavours open up. On a cheeseboard, pair it with honey, fresh figs, pears, walnuts or a spoonful of mostarda to soften the bite.

In the kitchen, Gorgonzola Piccante makes a classic gorgonzola sauce for gnocchi, tagliatelle or penne, melts beautifully into risotto, and is superb crumbled over a steak, a pizza or a winter salad with pear and walnuts. Stirred into a little cream and spooned over a baked potato, it makes a simple dinner feel special.

For wine, choose something with enough structure to stand up to it. A bold Italian red such as a Barbera d’Alba works well, or serve it with a sweet dessert wine for the traditional contrast of salt and sweetness.