Ciresa
| Gorgonzola Dolce "Marca Oro" by Formaggi Ciresa is a Protected Designation of Origin Italian blue-veined cheese, produced in specified provinces of Piedmont and Lombardy, primarily around Valsassina. Made from pasteurized whole cow’s milk, it uses calf rennet and a selected starter culture including *Penicillium glaucum* for mild blue veining. The cheese is cut gently, stewed, dry salted, and aged 60-90 days for a creamy, spreadable texture with restrained blue mold flavor. Aging occurs in controlled humidity and temperature, with piercing to enable mold growth. It requires careful handling due to spoilage risks like "pinking" defects and ammonia off-flavors. | |
| Country | Italy |
| Milk | Cow |
| Rennet | Animal |
| Heat Treatment | Pasteurized |
| Texture Profile | Soft, Creamy |
| Flavor Profile | Sweet, Earthy, Creamy, Mild |
| Wine Pairings | Sauternes, Late Harvest Riesling, Passito di Pantelleria, Prosecco Valdobbiadene DOCG, Port, Marsala, Madeira |
| Beer Pairings: | Belgian Ales, Trappist Ales, Imperial Stout, Chocolate Porter |
| Food Pairings: | Raw celery stalks, caramelized onions, pears, figs, walnuts, polenta, crusty bread, honey |
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CIRESA
Italy