Italian cheese available in two different configurations:
-
Gorgonzola picanto, usually used for cooking due to its strong taste.
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Gorgonzola dolce latte, the "sweet milk" variety. Mild taste, suitable in thin slices on ciabatta or crackers. This kind of gorgonzola is by far the most popular one in Italy.
Optimally, the gorgonzola should be stored no more than three weeks to achieve its rich taste whilst maintaining its consistency - after a month, the
mildew reduces the cheese to a runny slime - sound
the cheese alarm!