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The varieties of Tipico IT's Gorgonzola

Gorgonzola is an old type of cheese which origins are largely discussed.  Despite this, it turns out to be from northern Italy.

It is believed that its creation seems to follow two different thought's paths: the first one narrates that Gorgonzola cheese was born following a mistake: the milk curdled that day was mixed with the one curdled the day before. The result of this process was a tasteful cheese full of blue streaks with a striking sickening smell. The second thought path narrates that it was born in some caves property of a cheese factory in Valsassina, the temperatures in these caves were optimal and successfully allowed the cheese ripening process.

Gorgonzola is a soft-doughed blue-veined cheese made from pasteurised milk. There are mainly two typologies of it: sweet Gorgonzola (the Panna Verde) and the spicy one (the Malghese).

Besides this, Tipico IT offers other types like: Malghesino with saffron, Panna Verde with Mascarpone cheese, Erborinato with saffron and Sant’Antonio.

Let's dive into them:

Sweet Gorgonzola (Panna Verde): a soft-doughed blue veined cheese.

Spicy Gorgonzola (Malghese): a soft-doughed blue-veined cheese which spiciness depends from the ripening process.

Panna Verde (Gorgonzola) with mascarpone: a soft-doughed cheese in which there are alternated layers of Gorgonzola and Mascarpone cheese.

Sant’Antonio: a soft-doughed blue veined cheese which main characteristic is the addition of Veal’s Rennet.

Erborinato with saffron: a soft-doughed blue veined cheese. The yellow colour which is the main characteristic is given by the saffron.

Malghesino with saffron: a soft-doughed blue-veined cheese, which spiciness depends from the ripening process. The yellow tone is given by the saffron.

Are you curious to try all of these tastefully captivating types of cheese? You just need to contact us, only by Tipico IT.