Gorgonzola owes its name to one of the villages in the Northern Italian Po Valley near Milan. The cheese has had a protected designation of origin (DOP) since 1955 and therefore can only be made in this region. HANOS sources its gorgonzola from the Italian company IGOR. Gorgonzola is made from whole cow's milk mixed with a blue mold culture (Penicillium glaucum). During ripening, the rind is washed with brine. By piercing the cheese with needles, oxygen is introduced, which enhances mold growth. The Italians call this 'erborinatura' (as green as grass). Thanks to this special ripening technique, the rind is not edible. Young gorgonzola ripens for 50 days and is called 'dolce', it is creamy soft and fairly mild in flavor. Piccante ripens for at least 80 days and is full and strong in flavor.
At HANOS you will find a wide range of gorgonzola from the company IGOR. The Leonardi family has been at the helm of this modern dairy company since 1935 and is the world leader in the production and ripening of gorgonzola. This special Gran Riserva is so creamy and soft that it can be 'spooned'.
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