Gorgonzola Dolce Cheese

Gorgonzola Dolce

Soft in texture and sometimes runny, The sweetness and gentle blue flavour give it wide appeal.

£7.50 per 250g
Not for export Traditional Rennet PDO Cow
PLU 702

Key Facts

  • CountryItaly
  • RegionPiedmont
  • AccreditationPDO
  • FlavourSweet and creamy
  • Type of MilkCow
  • PasteurisationThermised
  • Vegetarian RennetNo
  • OrganicNo

Store & Serve

All cut cheeses are cut to order and will have approximately 12 days shelf life on them from the date the order is despatched.

  • StorageKeep refrigerated.
  • Instructions for useServe at room temperature.
  • Recommended DrinkChianti Classico


  • IngredientsCows' Milk, Salt, Rennet, Dairy Cultures (Milk)
  • AllergensMilk

Nutritional Information

  • Typical Valuesper 100g
  • Energy kJ1299
  • Energy kcal313
  • Fat26.1
  • Of which saturates18.9
  • Carbohydrates0.8
  • Of which sugars>0.5
  • Protein18.8
  • Salt2.15
Name & address of food supplier

Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE

These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email sales@paxtonandwhitfield.co.uk.


There are two theories explaining the origin of Gorgonzola. Some say it was first made in the town of Gorgonzola situated just outside Milan, in the year 879. Others believe it was created in the dairy centre, Pasturo, in the Valsassina, where the natural caves provided the perfect conditions for the maturing of the cheese. Either way, it is known that the cheese was produced in the Autumn using the milk of the 'tired' cows who were returning from the mountain pastures of the Italian Alpine region where they had spent the hottest months. The cheese was first called Stracchino di Gorgonzola, which soon became shortened.

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