A raw herbal cheese, produced with pasteurized full cream milk.
Only two Italian regions by law and tradition foresees the production of Gorganzola, and only these provinces: Novara, Varcelli, Cuneo, Biella, Verbania e Casale Monferrato, Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milano, Monza, Pavia e Varese. Only the milk from the breeders in these provinces can be used to produce and so give the protected denomination (D.O.P.) to the Gorganzola cheese.
Origin: Italy - Lombardy
Raw Material: Full cream cow's milk
Taste: The taste is strong, sharp, intense, long and aromatic. The aftertaste is long, sharp and piccante