Gorgonzola
This is a Gorgonzola DOP Piccante ripened for a period that is double (200 days) or triple (300 days) the norm and has a greater degree of blue marbling and a much more intense bouquet of aromas.
Asiago
Allevo Asiago is divided, according to its ripening, into three types: medium aged (six months), mature (one year) and extra-mature (two years). Similar to other northern Italian cheeses, its origins lie in the mountains, or, more precisely, in the Asiago high plateaux region.
