Gorgonzola gets its name from a small town on the outskirts of Milan where the travelling herds of cows and their tenders used to gather centuries ago when seeking the best pastures throughout the year.
Castelli produces the Gorgonzola in its own dairy still in the old fashioned way, by hand. The Cairati family, with father Carlo Antonio, his wife Silva, son Alessandro and daughter Laura control the cheese production with incredible dedication
Around a dozen people produce up to 400 wheels a day, each wheel weighing approximately 12kg. The wheels are matured for about 70 days
Gorgonzola Piccante, "mountain" gorgonzola is a slight firmer, stonger cheese. Whereas creamy gorgonzola is a softer, slightly sweet creamy cheese.
Well-structured aged red wines: Barolo, Barbaresco, Carema, Gattinara, Chianti, Recioto, Amarone, Brunello di Montalcino, Cabernet, Sassella, Sangiovese, etc.
Serving temperature: 18/20° C
Make using pasteurised cows milk
Not suitable for vegetarians (contains animal rennet)