Gorgonzola DOP Dolce Extra

The "younger brother" of traditional Gorgonzola DOP, now called Piccante, Gorgonzola DOP Dolce was born in the mid-20th century, quickly becoming the most popular version among consumers.

Technically, the main difference from Spicy is the higher whey content, which makes the paste softer, even spreadable, and the flavor more delicate.

For this same reason, it is unable to withstand long aging, being characterized as a semi-fresh cheese. There are industrial and artisanal productions: in the latter, processing is carried out entirely by hand and not by machines, resulting in a softer and creamier final product, defined as "escape" by connoisseurs.