DOP cheese gorgonzola produced in a traditional way.
Once this process was created by working in the evening, the curd was hanged and left to dry. The next day, another work was done and the form was prepared by alternating layers of fresh curd and curd layers of the previous day. In this way, the two curds did not fit perfectly and there were slots where the molds spontaneously developed. The word erborine comes from 'erborin' or parsley in Lombard dialect, for the resemblance of the color with the mold.
Origin: Italy - Piedmont
Raw Material: Pasteurized cow's milk
Taste: Sweet and delicate, full of aromas of milk and cream and good aromas linked to the mold