What is the difference between Gorgonzola Piccante and Dolce?
What is the difference between Gorgonzola Piccante and Dolce?
There are actually a few varieties, but the most popular are Gorgonzola Dolce and Gorgonzola Piccante. The main difference between Dolce and Piccante is that Gorgonzola Piccante’s rind is thicker and dryer. Also, the taste of Dolce is sweet, whereas Piccante is spicy.
Is Gorgonzola piccante spicy?
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.
What does Gorgonzola DOP mean?
Gorgonzola DOP is a soft cheese with presence of bluverdastre veins, due to the marbling process, produced with pasteurized whole cow’s milk from the production area. It stands out in Spicy types (in small and medium-forms) and Dolce (great shape). Production Method Gorgonzola cheese D.O.P.
How do you eat Gorgonzola Piccante?
Traditional Rennet Slightly salty, and pleasantly creamy as it melts on your tongue, revealing a lingering sweetness. Gorgonzola is a versatile blue and is as at home on cheese plate as it is on a fresh salad or baked into a savory pastry. Try pairing with caramelized walnuts, fresh fruit and sweet dessert wines.
Is Gorgonzola creamy or crumbly?
It can be buttery or firm, crumbly and quite salty, with a “bite” from its blue veining….
| Gorgonzola | |
|---|---|
| Pasteurized | Yes |
| Texture | Soft and crumbly |
| Fat content | 25-35% |
| Aging time | 3–4 months |
What is the difference between Gorgonzola and Gorgonzola dolce?
The firmer version of Gorgonzola is referred to as Gorgonzola Piccante, Naturale, di monte, or stagionato. Whereas Gorgonzola Dolce is soft and sweet, Gorgonzola Naturale is firm and sharp. Dolce is mild and a little bit salty, and Naturale can be powerfully punchy.
Is Gorgonzola stronger than blue cheese?
Bleu cheese can be made from cow’s, sheep’s, or goat’s milk; has a sharper bite; and is more hard and crumbly. Gorgonzola is made primarily from cow’s milk, is milder in taste, and softer in texture.
Is Gorgonzola raw milk?
Gorgonzola is an Italian cheese made using fresh, raw milk. Gorgonzola cheese is typically a yellowish-white cream color, with a spattering of green marbling due to mold that grows during the production process as Gorgonzola’s internationally recognized trademark.
Why is Gorgonzola only made in Italy?
Cheeses as old as Gorgonzola didn’t originally have names – there was no need because they were only eaten very locally. Today, according to law in Italy, Gorgonzola DOP can only be made from the milk of cows raised in Piedmont and Lombardy.
What do Italians use Gorgonzola for?
as a sauce for pasta or gnocchi, sometimes with the addition of walnuts; in risotto, simply added when the rice is nearly cooked; on pizza, alone or as one of the 4 kinds of cheese in quattro formaggi; with polenta, especially baked in layers.
What does Gorgonzola go well with?
Spicy Gorgonzola cheese is particularly good with fresh fruit (figs, pears, apples, kiwis, strawberries) or dry fruit, but mainly with jams and marmalades, mixed fruit or chestnut or fig mustards, and vegetable sauces (red onion sauce).
