Gorgonzola Piccante(DOP)義大利戈鞏佐拉藍紋乳酪(特濃)

口感層次：帶有黏性的白色外皮，內部乳酪呈明顯的條狀的藍綠色大理石紋路，質地脆弱易碎，口感強烈，味道重鹹、辛辣，但不及法國洛克福(Roquefort)的濃烈、辛辣與鹹味。比英國史帝頓(Stilton)強度高，但口感更為柔細，甜味也較明顯。具有厚實的重金屬香氣，非常適合入菜料理增添特殊的藍紋風味。

賞味方式：搭配天然酵母麵包，或是拌入熱熱的義大利麵，也可以搭配生菜沙拉用蜂蜜調味食用。乳酪板不可少的重量級乳酪，最適合搭配冰酒、波特酒、蘇殿酒等甜酒，也可以搭配陳年的紅葡萄酒，利口酒和朗姆酒和白蘭地或威士忌。

保存方法：請低溫2°C ~6 °C冷藏。開封後，吃多少切多少，剩餘乳酪尚未食用的部分，請1.用保鮮膜或防油紙包妥，2.再放置於保鮮盒冷藏，雙重保護避免降低口感影響風味或是水氣潮濕造成腐壞。

Gorgonzola "Picante" DOP is a soft, sharp, aged blue cheese made with full fat, pasteurized, cow's milk. The cheese took its name from a small town in Lombardy near Milan, where it said to have been born in the 12th century. It has a white or pale yellow compact, crumbly paste speckled with a homogeneous distribution of bluish-green marbling. The rind is compact, rough, hard and grey in color and usually comes covered in a tin foil. Flavors are strong, intense and sharp with a pungent, spicy bite coming early on. It takes a minimum of 80 days ageing to let Gorgonzola demonstrate its unique characteristics. The cheese pairs well with a full bodied, aged, red wines, sweet and liqueur wines and rum.