Italy’s famous Blue, Gorgonzola, is made in two styles. The Naturale, or “Mountain
Gorgonzola” offers some bite buried in dense, milky paste. Made in 2 stages, the cheese is begun with the morning milk covering the bottom and sides of a mould, and the evening milk to fill in the center. The mold is a taller “top hat” variety, similar in size and
shape to a Stilton. The cheese is drained and aged for 6 months up to a year, producing a firmer, slightly more crumbly, wheel. Made of pasteurized cow's milk in Lombardy; spicy and earthy flavors.
Gorgonzola” offers some bite buried in dense, milky paste. Made in 2 stages, the cheese is begun with the morning milk covering the bottom and sides of a mould, and the evening milk to fill in the center. The mold is a taller “top hat” variety, similar in size and
shape to a Stilton. The cheese is drained and aged for 6 months up to a year, producing a firmer, slightly more crumbly, wheel. Made of pasteurized cow's milk in Lombardy; spicy and earthy flavors.
