Gorgonzola Piccante shows the more powerful side of Gorgonzola. This Italian DOP cheese is made from pasteurised whole cow’s milk and is officially matured for 80 to 270 days. Its texture is firmer and more crumbly than Dolce, with more intense blue veining and a more pronounced character.

Serve modest pieces with substantial bread. Put sweet or fruity accompaniments separately alongside, so you can find your own balance. For a clear comparison, serve it next to Gorgonzola Dolce: powerful against soft and creamy.

Looking to buy Gorgonzola Piccante in Amsterdam? Taste it first at Nassen, Huidenstraat 23H in De 9 Straatjes. We cut it fresh daily and can advise on an amount for a drinks gathering, cheese course, sauce or Italian-style table.

If the cheese is a gift or is going on a trip, ask about suitable packaging. Vacuum packing is offered when suitable for the product and journey.

What makes it special? Cow’s milk, pasteurised milk, animal rennet, blue cheese and 80–270 days of maturation.

Shop services: Come and taste; freshly cut daily; vacuum packing where suitable.

Frequently asked question: What is the difference between Gorgonzola Piccante and Dolce? Piccante matures longer and is firmer and more powerful in flavour. Dolce is softer, creamier and milder. Both are Italian DOP blue cheeses made from pasteurised cow’s milk.