Blue cheese, soft, raw dough made with whole cow's milk, aged at least 50 days. The sweet version is soft, with a uniformly distributed but with mainly blue-greenish mold. In the historical gastronomy and in the Lombard tradition, Gorgonzola has always been a product that made creaminess its strong point. This is how Gorgonzola DOP was born Sweet to be distributed by the spoon, which combines the typical sweetness with a softness that makes it easily spreadable.

2017 – Plaque of excellence in the Infiniti Blu competition in Gorgonzola (MI)
2017 – Gold Medal in the "Soft, Semi-Soft & Cream Cheese" category at the Nantwich (UK) competition
2016 – Super Gold Medal for the 3rd consecutive year and 3rd in the Top 16 in the world at the World Cheese Awards in San Sebastian (ES)
2015 – Super Gold Medals at the World Cheese Awards in Birmingham (UK)
2015 – Silver Medals at the World Cheese Awards in Birmingham (UK)
2015 – Gold Medal in the "Soft & Cream Cheese" category at the Nantwich (UK) competition
2014 – Super Gold Medal at the World Cheese Awards in London (UK)
2013 – Gold Medal at the World Cheese Awards in Birmingham (UK)
2013 – Recognition of Culture Magazine (USA) as one of the 101 Best Cheeses of Years

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