Gorgonzola, primarily characterized and recognized for its inner veins of mold, is a favorite among Italian connoisseurs. Today, Gorgonzola Dolce Carozzi is considered to be one of the most characteristic and favored of Italian cheeses, and one of the few with the Guaranty DOC (“Protected Origin Control,” a system of control of origin and quality) recognized throughout the world.
Gorgonzola Dolce is a sweet cheese and the most popular of all Gorgonzola. It is made of whole pasteurized cow’s milk heated in large cauldrons with the addition of milk enzymes, rennet and penicillium spores, which are responsible for the signature green veins of the paste. In order for these to develop, the cheese is carefully pierced with thick copper or stainless steel needles, after about 4 weeks of curing. Thus, air is let into the cheese allowing the growth of mold, to which Gorgonzola owes its characteristic taste. Besides the typical covering, the finished product is approx. 20cm high, 25-30cm in diameter and 6-12 kg in weight.
The cheese has a tough, hard and reddish color rind. The body is unmistakable: soft, creamy, white or white or pale straw-colored, marbled with light green streaks.
Recommended Use: It has a soft spreadable texture and slightly salty aftertaste. Its texture makes it perfect for spreading on bread and crackers. Vastly used in the culinary arts, it can be a perfect addition to sandwiches, hors d’oeuvres, entrées and desserts.