Also known as Mountain Gorgonzola. Whereas its younger cousin, Gorgonzola Dolce, is sweet, this one is spicy, or "Piccante". Aged longer than Dolce, it has much less moisture and far more blue. Tart and assertive, it can be broiled on crostini, blended into salad dressing, stirred into cream sauce for pasta or meat, enjoyed on its own with fruit and nuts - but its penetrative flavors will hold up better than Dolce and remain prominent in dressings and sauces. PDO, made of cow's milk in Italy's Po River Valley. 8oz.
Requires overnight shipping.