INGREDIENTS: SEMI-SOFT BLUE VEINED CHEESE M.G. 27% M.F. HUM: 48% MOIST, PENICILLIUM, MILK, BACTERIAL CULTURE, SALT, RENNET
GORGONZOLA IS A BLUE VEINED CHEESE. MADE FROM FRESH WHOLE MILK, IT BECOMES RIPE IN 2 OR 3 MONTHS. IT HAS A COARSE REDDISH RIND WHICH IS USUALLY WRAPPED IN TINFOIL OR ALUMINUM FOIL. THE BODY IS WHITE TO LIGHT STRAW-YELLOW AND ITS CHARACTERISTIC FLAVOR IS SLIGHTLY PIQUANT.
