Paolo, Rocco and Maria Teresa Baruffaldi, Piedmont. Gorgonzola

Paolo Baruffaldi, Castellazzo Novarese

Our Gorgonzola Dolce is made by the 3 Baruffaldi children; Rocco, Paolo and Maria Teresa. They are not dairy farmers but buy milk from 9 different farms within the province of Novara in Piedmont. The blue in Gorgonzola comes from a variety of penicillin called penicillium glaucum, a subtler subspecies of penicillin than the more common roqueforti. When the cheese is between 3 and 4 weeks old it is pierced with long, metal needles allowing the air to enter and develop the penicillium cultures in the curd.

Gorgonzola Dolce

From £6.75

Gorgonzola Dolce

£6.75
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It is consistently the softest, creamiest Gorgonzola we have ever found with a sweet, delicately fruity flavour that makes it a fabulous cheese on any cheese board. In the kitchen try it in a pasta sauce with double cream, garlic, and handful of walnuts and lots of black pepper, stir it in to wet polenta or bake it with potato gnocchi \u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003eIngredients: Pasteurised cow's milk, traditional rennet, starters, salt\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003ca href=\"https:\/\/thehamandcheeseco.com\/collections\/gorgonzola\" title=\"gorgonzola info\"\u003eRead About The Producer \u003c\/a\u003e\u003c\/div\u003e"}

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