Made traditionally with two layers of curd, using both the morning and evening milk, which is ladled in layers into the cheese mould. The cheeses are brined in a salt and water solution (encouraging sweetness in the interior pate) and left for a week or two before being pierced at the top, sides and bottom to allow the penicillium glaucum mould to evenly distribute into well-spread blue/green marbling. The texture, which is ever-so-slightly chewy, gives way on the palate to a buttery, creamy balance, with the moulds adding just the right amount of minerally spice. Fantastic on its own, with pears and walnuts, but lovely also in cooking – from risotto to pizza to polenta.

Gorgonzola Naturale