Gorgonzola is a straw-white raw cheese, whose green streaks are due to the marbling process, namely the formation of mold.
In the Piccante version it has a more decisive and strong flavour, the dough is more blue-vained, consistent and crumbly.
Produced with pasteurized milk from stables located in the area of origin with the addition of selected lactic ferments and molds that give the characteristic veins, it has a longer ageing than the classic Gorgonzola Dolce.

It is available in the classic formats:
Whole wheel (about 12kg), halves, quarters, eighths and portioned.