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.
Our Gorgonzola dolce is aged for 90 days, ignoring the consortium minimum of 50. It is consistently the softest, creamiest Gorgonzola we have ever ...
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