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Net weight:
The gorgonzola is an cheese Italian table cheese, with a creamy and unctuous texture, made from whole pasteurized cow's milk that comes in two varieties: sweet and spicy. The existence of this cheese has been known since the Middle Ages, although it was only in the 11th century that it began to take on the moldy appearance it has today. It is frequently used as an ingredient in various dishes of Italian cuisine.
It bears some similarity to Roquefort cheese French or Stilton English.
The milder and creamier version of Gorgonzola. Intense, flavorful cream with a hint of spiciness that melts in your mouth (literally). Ideal for spreading, savoring, and competing with any dip.
Cow's milk, rennet, lactic ferments, molds, salt.
Milk and dairy.
Energy value 317 kcal
Fats 26.63 g
of which saturated 18.64 g
Carbohydrates 1 g
of which sugars 0.1 g
Proteins 18.23 g
Salt 1.70 g
Net weight:
The gorgonzola is an cheese Italian table cheese, with a creamy and unctuous texture, made from whole pasteurized cow's milk that comes in two varieties: sweet and spicy. The existence of this cheese has been known since the Middle Ages, although it was only in the 11th century that it began to take on the moldy appearance it has today. It is frequently used as an ingredient in various dishes of Italian cuisine.
It bears some similarity to Roquefort cheese French or Stilton English.
The milder and creamier version of Gorgonzola. Intense, flavorful cream with a hint of spiciness that melts in your mouth (literally). Ideal for spreading, savoring, and competing with any dip.
Cow's milk, rennet, lactic ferments, molds, salt.
Milk and dairy.
Energy value 317 kcal
Fats 26.63 g
of which saturated 18.64 g
Carbohydrates 1 g
of which sugars 0.1 g
Proteins 18.23 g
Salt 1.70 g
