Gorgonzola "Piccante" DOP is a soft, sharp, aged blue cheese made with full fat, pasteurized, cow's milk. The cheese took its name from a small town in Lombardy near Milan, where it said to have been born in the 12th century. 

It has a white or pale yellow compact, crumbly paste speckled with a homogeneous distribution of bluish-green marbling. The rind is compact, rough, hard and grey in color and usually comes covered in a tin foil. Flavors are strong, intense and sharp with a pungent, spicy bite coming early on. It takes a minimum of 80 days aging to let Gorgonzola demonstrate its unique characteristics. The cheese pairs well with a full-bodied, aged, red wines, sweet and liqueur wines and rum.

Gorgonzola DOP is an important source of micronutrients, both for the intake of vitamins and minerals, and can be considered a food with protective properties recommended, in appropriate quantities, to adults and growing subjects.

It is particularly rich in vitamin A, B12, calcium, phosphorus, folate and zinc. Traditionally it is cow's milk that is considered the source par excellence. And yet, for the same weight, Gorgonzola PDO contains three times the calcium content in milk. Or again, 100 gr of Gorgonzola PDO contain the same amount of Zinc contained in the fillet of Vitellone and Vitamin B12 present in the same quantity of cooked ham (EU Regulation 1169/2011 concerning nutritional declarations).