Gorgonzola e pera
Tomato, mozzarella, gorgonzola, pear and rocket
Mildly sharp, raw cheese made from cow's milk. Straw-yellow color. Aged during 90 days to produce its soft, creamy texture. It has a crumbly texture and nutty aroma.
Piemonte and Lombardia
Legally there are only two regions in Italy, Lombardy and Piedmont, that are permitted to manufacture Gorgonzola cheese, and only certain provinces within these regions. Only milk from the dairy farms of these areas may be used to produce Gorgonzola and these cheeses are able to display their P.D.O. status.