There are many tales about Gorgonzola cheese's origin. This great Italian gourmet cheese from Lombardy was simply known as "stracchino" or "stracchino verde" in the early twentieth century; an Italian gourmet cheese made from the milk of cattle tired from their long spring and fall treks to and from the Alpine pasture.
As the cheese grew in popularity, a more specific name was needed and the choice fell on Gorgonzola, one of the many villages where such cheeses were made. Young cheeses are sold as "dolce" thus the final name Gorgonzola dolce.
Gorgonzola dolce has a fragile rind which may have some powdery patches. The paste is white to pale yellow with greenish-blue veins. The texture is quite creamy; moister than Stilton and more buttery than Roquefort. We are sure you will enjoy this fine Italian gourmet cheese.
Gorgonzola dolce remains in maturing cellars for a period ranging from 50 to 90 days and in order to comply with US FDA regulation for export to the USA, the maturation of our cheese is over 60 days.