Baruffaldi Gorgonzola Dolce DOP is a soft, creamy, tasty masterpiece no-one can resist. Its name, L’Angelo (the Angel), is a tribute to great-grandfather Angelo Baruffaldi, the first in the family to bet on the unique quality of our Gorgonzola.
Our Gorgonzola is made with timeless manual expertise, skilful gestures that have been repeated since time immemorial. The remaining part of the process is entrusted to time and nature. After being placed in moulds and salted, cheese goes through a slow process of ripening on wooden planks in rooms with static cooling systems. Time and patience give Gorgonzola Baruffaldi its unmistakable tantalizingly delicious taste and fragrance.
The milk we use is of the highest quality and, as required by the Specification for ‘Gorgonzola DOP’ Protected Designation of Origin, comes exclusively from farms in the plain extending between Lombardy and Piedmont.
Naturally lactose free
Gorgonzola is among “naturally lactose free cheeses*”, thanks to the presence of lactic bacteria, which, during fermentation, metabolize this sugar naturally present in milk.
*lactose content below 0.1 g/100 g.
The Penicillium used for Gorgonzola is gluten free certified. AIC (Associazione Italiana Celiachia, the Italian Coeliac Society) has included Gorgonzola in the list of cheeses suitable for people suffering from this disease.
Thanks to the use of selected moulds, like Penicillium, which break down proteins into simpler substances.
Pasteurised cow milk, salt, rennet, Penicillium, milk enzymes
Whole wheel 12 Kg
Half wheel 6 Kg
1/4 wheel 3 Kg
1/8 wheel 1,5 Kg
NUTRITION FACTS (100 g)
OF WHICH SATURATED
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