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Organic Gorgonzola Piccante DOP

Olive Points: 59pts

Price £5.90


Weight: 200g* piece

Cow's milk

Our Gorgonzola Piccante DOP is made from pasteurised cow's milk by a small dairy in Piemonte, this specialised artisanal dairy is the only one in Italy which produces just the strong, spicy version of this famous blue cheese.

Gorgonzola DOP is a highly nutritious cheese, made with no additives or preservatives. Contrary to popular belief it is no fattier than other types of cheese.


The DOP mark: As a DOP (PDO) 'Protected Denomination of Origin' cheese, our Gorgonzola Piccante has been guaranteed and certified by the Gorgonzola Consortium in Italy. This is the best guarantee of excellence in a European agri-food product. Production, processing and preparation of our cheese takes place exclusively in the Gorgonzola cheese DOP area of origin - any other Gorgonzola which does not have this mark is just cheese!


Serving suggestions

A piece of Gorgonzola is a wonderful addition to any cheese plate. Delicious served simply with warm baguette or paired with fig or citrus fruit jams, Tropea onion jam or Acacia honey. Great too crumbled into a salad (such as pear and rocket) and drizzled with a honey dressing. With regard to wine, we recommend this cheese with our Chianti Classico, with a sweet white wine or even a rose'.

Gorgonzola cheese is good to prepare both simple and complex recipes as well as excellent sauces, adding butter or cream, which are ideal for pasta or rice dishes or tasty potato gnocchi. This is also a way to use Gorgonzola when it was left in the fridge for too long and its taste is too strong.

How to store

Keep wrapped in naturally waxed paper in the fridge, ideally inside a slightly opened container so that the cheese still gets some oxygen. Gorgonzola piccante should keep for 10 - 15 days. Remember to remove from the fridge an hour or so before serving.​ The rind is not edible.

Many people do not keep Gorgonzola in the cheese container, as they are afraid that its typical smell may be transferred to other cheese. A simple solution is to remove the crust and wrap the Gorgonzola in some foil. The crust is often the cause of its penetrating and not always pleasant smell.


Whole cow's milk, salt, rennet, pennicilium.

Our Producer - Castagna

Castagna is located in the area of Verbano, Cusio, Ossola surrounded by the wonderful frame of Piedmont mountains. With forty years of experience, the company despite maintaining ancient traditions, also focuses on quality and service, research and development to continually improve century old products.

*Please note that we cut each individual piece of cheese freshly, so occasionally individual pieces may weigh very slightly under or very slightly over the stated weight.

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