Gorgonzola is an uncooked blue cheese with a high fat content. It is made from fresh, whole milk that is typically a mixture or morning and evening milk. Originally, Gorgonzola cheese was aged in the natural caves of Valsassina in Italy. The cheese takes its name from the small town of Gorgonzola, from which it originated.
Fat 31 %
Salt 2.1 %, heavily salted
Pasteurized cheese made from cow’s milk, animal rennet
Country of origin: Italy, aged for 50 days
When served as a dinner cheese, Appenzeller is a lovely match with both Beaujolais and Torres wines.