Dating back to the 9th century this North Italian cheese is matured in the caves at Valsassina allowing the penicillium roqueforti bacteria to develop and spread though out the cheese, thus giving it its distinctive taste and appearance. Gorgonzola Dolce is a difficult cheese to make, as it is so soft and rich. The classic Italian cheese needs to be handled very gently and turned frequently during production to drain, before being aged for three months.
Ingredients: Milk (Cow, Goat, Buffalo or Ewe’s Milk), Salt, Starter Culture, Rennet
For allergens, please see ingredients.