Gorgonzola Dolce DOP Tosi
The younger brother of traditional Gorgonzola, today known as Piccante, Gorgonzola Dolce was born out of a demand for a softer and milder version of the iconic blue cheese. In fact, Dolce translates as sweet or mild, perfect for describing this creamier, almost dessert-like version of Italy's most famous blue.
One of the oldest blue cheeses in the world, Gorgonzola originated in the northernmost region of Lombardy in the twelfth century. The blue veining is the result of a naturally occurring mold, indigenous to the region and to the caves of Valsassina where the cheeses were likely first aged. The milk is inoculated with blue mold to induce veining, and the cheeses are pierced at three to four weeks aging with steel needles to introduce air. The interaction of oxygen with enzymes and mold with oxygen allows rapid blue veining to develop.
This specific Dolce arrives to us from Caseificio Tosi, a family-run dairy located near Lake Maggiore. One of the smallest producers in the Gorgonzola Consortium, the Tosi family have been producing handmade blue cheeses for three generations. Every day they produce just three hundred wheels, choosing tradition over quantity to create a superior Dolce with an extraordinarily creamy texture.
Maturation lasts a minimum of sixty days, resulting in an inedible, wrinkled pink-grey rind and a soft and delicate paste. Sweet, mild and gooey enough to eat with a spoon, Gorgonzola is also an excellent cooking cheese.
Toss with some hot pasta and finish with some freshly ground pepper, a handful of fresh arugula, and a drizzle of good olive oil. It also pairs well on your cheeseboard with a full bodied red like Italy's famous Brunello, with its lovely notes of dried fruit and cherry.