Produced from whole cow's milk, this quality blue cheese is an authentic gastronomic delicacy.
Characteristics Gorgonzola DOP Dolce Arrigoni is a blue cheese with a soft and enveloping flavour, perfect to enjoy alone or accompanied with other flavours. Made with the highest quality raw pasta, this cheese offers a delicate texture and an irresistible aroma.
The name of this history-rich cheese comes from a Lombard town near Milan, where it is said to have been born in the 12th century. Discover the roots of this culinary delicacy and delight your palate with its unique character. Become the protagonist of a sensorial journey through the authentic flavors of Italy with Gorgonzola DOP Dolce. Delicious alone or paired with other ingredients, this cheese will give you an unforgettable culinary experience.
Peculiar characteristics
- RUST Compact, rough, hard, grey/pink in colour, inedible.
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PASTE White or straw-yellow, buttery and melting, mottled due to the development of mainly blue-greenish moulds.
- TASTE Sweet, not very strong.
- SEASONING : minimum 50 days.
Awards:
2022 – Bronze medal at the World Cheese Awards in Wales (UK)
2021 – Gold medal at the World Cheese Awards in Oviedo (ES)
2017 – Plaque of excellence at the Infiniti Blu competition in Gorgonzola (MI)
2017 – Gold Medal in the “Soft, Semi-Soft & Cream Cheese” category at the Nantwich competition (UK)
2016 – Super Gold medal for the 3rd consecutive year and 3rd place among the Top 16 in the world at the World Cheese Awards in San Sebastian (ES)
2015 – Super Gold medals at the World Cheese Awards in Birmingham (UK)
2015 – Silver medals at the World Cheese Awards in Birmingham (UK)
2015 – Gold medal in the “Soft & Cream Cheese” category at the Nantwich competition (UK)
2014 – Super Gold medal at the World Cheese Awards in London (UK)
2013 – Gold medal at the World Cheese Awards in Birmingham (UK)
2013 – Recognition by Culture Magazine (USA) as one of the 101 Best Cheeses of Years
SIZE : 100 grams.
More info
SIZE: 100 grams.
ORGANOLEPTIC CHARACTERISTICS : RID Compact, rough, hard, grey/pink in colour, inedible. PASTE White or straw-yellow, buttery and melting, mottled due to the development of mainly blue-greenish moulds. TASTE Sweet, not very strong. SEASONING : minimum 50 days
ORIGIN: Lombardy.
INGREDIENTS: Pasteurized cow's milk, salt, rennet.
ADDITIVES AND PRESERVATIVES: None.
STORAGE METHOD : Temperature 4/6°C.
PRODUCER : Arrigoni Battista spa - Pagazzano (BG).
Nutritional values per 100g: Energy 1315 KJ / 317 Kcal Fats 26 g of which saturated 17.5g, Carbohydrates 1.1g Of which sugars 1.1 g, Proteins 19.6 g, salt 1.8g.
Arrigoni's Story
Arrigoni is one of the most prestigious companies in the dairy sector, a complete reality both from the point of view of production structures and that of commercial organisation.
The highly structured structure has allowed Arrigoni to become a leading player in the Italian dairy industry, confirming itself as a leader in the Taleggio market and assuming a role of reference both in the production of traditional cheeses such as Gorgonzola, Crescenza and Quartirolo Lombardo, and in innovation and product research. The strong point that has allowed us to achieve these results over time is undoubtedly the use of a complete supply chain: from the raw material to the finished product, from the land and farming to packaging and sales strategies.
In this way, the best tools have been created to be able to directly control all the economic, but above all qualitative, factors of production, convinced that the integrated supply chain can be capable of adding value to the product. Research is a very important theme for Arrigoni. Over the years, very successful projects have been created around it. Continuous research into the product to improve its characteristics and create flavors closer to consumer needs is accompanied by research into the packaging, image and service offered to the customer. The quality of production, processes and working environments complies with the most selective and demanding international standards. Continuous monitoring activities are coordinated by qualified internal staff and supported by the scientific findings of the company's analysis laboratory and those of selected and accredited external laboratories
