Description

It is produced with whole cow milk collected exclusively on the hills between Lake Orta and Lake Maggiore. The crust is wrinkled and lighly pink, the pasta is creamy, straw-colored, crushed for the development of molds with green-blue veins. Extremely sweet, with sensations of milk and ripe fruit, herbaceousness makes it distinctive, without being intrusive.

The highest satisfaction is a spoonful of creamy Gorgonzola on a slice of hot bread.