Gorgonzola DOP can be either Sweet or Piccante. It’s impossible to mistake one variety for the other because both of them have unique features.
Sweet Gorgonzola is characterized by a soft texture with a limited soft blue-green marbling. It has a delicate flavour which comes from a maturation of at least 50 days.
Piccante (Spicy) Gorgonzola has a harder paste with a more intense and widespread blue-green marbling. The taste is strong and piccante (very spicy) probably due to a longer maturation period of at least 80 days.
Yeasts play a very important role throughout the entire production process of Gorgonzola. Their action confers a delicate taste, never bitter, more or less intense, which is typical of Gorgonzola. Similarly to champagne and classic-method sparkling white wine (i.e. spumante), Gorgonzola owes its unique and unmistakable taste to yeast, which makes this cheese simply irresistible for gourmet food lovers.
