Fat raw dough cheese, made out of whole, fresh treated cow milk.
After the 11th day of aging it is punctured with steel needles so that the "penicillium roquefortii" added before milk coagulation may breathe oxygen and release carbon from fermentation.
This allows the fungus to develop throughout the cheese color it with blue mould.
Protected by long salting, gorgonzola has a strong and characteristic scent, but offers delicious, inebriating flavor.
It can be had by itself, in dressings or in pastes softened with butter, whipping cream or requeijão.
Because of its strong flavor, gorgonzola is good with full-bodied wines.
It is a must in cheese plates.

Nutrition Information

	Portion of 30g
		Amount per Portion	% VD (*)
	Calories	96Kcal	4%
	Carbohydrates	0g	0%
	Proteins	6g	12%
	Total Fat	8g	10%
	Saturated Fat	4g	16%
	Trans Fat	0	-
	Cholesterol	16mg	5%
	Dietary Fiber	0g	0%
	Calcium	170mg	21%
	Iron	0g	0%
	Sodium	330mg	14%
(*) Daily value based on a 2,500 calorie diet

Ingredients

Pasteurized milk, dairy yeast, salt, rennet and penicillium roquefortii.

Commercial Information