Ciresa
pronounced "gor-gon-ZO-la"
| Gorgonzola Mountain by Formaggi Ciresa is a traditional Italian blue cheese from Lombardy's Valsassina valley, aged 8–12 weeks to develop its spicy Piccante profile. Made from pasteurized cow's milk (Italian Friesian and Brown Swiss), it uses traditional calf rennet and is matured in alpine caves with controlled microclimate and specialized Penicillium roqueforti strains. Produced in 6kg wheels, it has about 40% moisture and a dense, fudgy yet crumbly texture. Its complex flavor includes spicy, cherry, chocolate, and peppercorn notes. The cheese is PDO-certified, sourced from a family dairy in a nature preserve, and pairs well with sweet wines, bold reds, and rich beers. | |
| Country | Italy |
| Milk | Cow |
| Rennet | Animal |
| Heat Treatment | Pasteurized |
| Texture Profile | Dense, spreadable yet friable, fudgy |
| Flavor Profile | Aggressive, spicy, complex, cherries, chocolate, black peppercorn |
| Wine Pairings | Passito di Pantelleria, Vin Santo, Recioto della Valpolicella, Late Harvest Riesling, Sauternes, Barolo, Barbaresco, Amarone |
| Beer Pairings: | Imperial Stouts, Barleywines, Trappist Ales, Black IPA |
| Food Pairings: | Walnuts, Honey, Dark Chocolate, Steak Sauce, Polenta, Risotto, Pizza |
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CIRESA
Italy