Gorgonzola DOP Sangiorgio Doux EXP.4 Barquette 1/8 ±1,5 kg — Auricchio

Gorgonzola DOP Sangiorgio Sweet — 1/8 wedge vacuum-pack, approx 1.5 kg

Gorgonzola DOP Sangiorgio is a soft blue-veined Italian cheese protected by the EU Protected Designation of Origin scheme (PDO). The export format "EXP.4" delivers four 1/8 wedges (approximately 375 g each) thermo-sealed in a single tray, totaling approximately 1.5 kg, ready for the deli counter or banqueting service. Sangiorgio is the historic brand of Gennaro Auricchio S.p.A., produced at the Cava Manara dairy plant in the Pavia province, Lombardy, the heart of the DOP gorgonzola district.

What is Gorgonzola DOP

Gorgonzola DOP is an Italian PDO cheese made from whole pasteurized cow's milk inoculated with Penicillium roqueforti, the mould that develops the typical blue-green veins. The PDO denomination covers two types: dolce (sweet, minimum 50 days ageing, creamy and mild) and piccante (piquant, minimum 80 days ageing, firmer and sharper). Sangiorgio Sweet falls in the dolce category, with a velvety paste, balanced sweetness and gentle blue notes, perfect for melting into sauces and risottos.

The producer — Gruppo Auricchio

Gennaro Auricchio S.p.A. was founded in 1877 in San Giuseppe Vesuviano (Naples) by Gennaro Auricchio. Today the family-owned group has its headquarters in Cremona, Lombardy, and is one of the largest Italian cheese producers worldwide. In 2011 the group acquired Giovanni Colombo, a historic gorgonzola producer in Cava Manara (Pavia), bringing the Sangiorgio brand into the Auricchio portfolio. Antonio Auricchio currently serves as President of the Consorzio per la Tutela del Formaggio Gorgonzola DOP, based in Novara.

Origin and PDO discipline

Gorgonzola DOP is produced exclusively within the regulated DOP area: nine provinces of Lombardy (Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milano, Pavia, Varese, Monza-Brianza) and six provinces of Piedmont (Biella, Cuneo, Novara, Vercelli, Verbano-Cusio-Ossola plus 31 municipalities of Alessandria). The cheese was first registered as PDO under EEC Regulation 1107/96 (consolidated discipline 2009). The legend dates back to the 9th-11th century in the village of Gorgonzola near Milan, where monks reportedly accidentally let a stracchino cheese acquire its noble blue mould.

Organoleptic profile

White to straw-yellow paste, creamy and soft, with uniform blue-green veining (Penicillium roqueforti). Mild and delicate flavour with hints of light piquancy and natural sweetness, milky aroma with notes of noble mould. Rind not edible. The dolce variant melts smoothly into hot preparations.

Professional uses

1) Risotto al Gorgonzola: classic Lombardy dish, melt 80-100 g into the riso mantecato off the heat (Carlo Cracco signature). 2) Gnocchi gorgonzola and pears: balance sweetness with poached pear and walnut. 3) Pizza quattro formaggi: combine with mozzarella, fontina and parmigiano on a thin crust. 4) Sweet Gorgonzola and mascarpone cream: blend 50/50 with mascarpone for a spreadable mousse with grissini. 5) Polenta concia: stir into hot Bramata polenta with butter for an alpine classic.

Common mistakes to avoid

Never serve cold from the fridge: take out 30 minutes before service to reveal the full aroma. Do not store wrapped in plastic film directly on the paste: use waxed paper to let the cheese breathe. Avoid using piccante in delicate desserts: the sweet version is the right partner for honey, figs and pears. Do not add gorgonzola to acidic preparations before the final mantecatura: lemon and vinegar break the cream.

Storage and shelf life

Keep refrigerated between 0 °C and 4 °C, in original thermo-sealed packaging. Shelf life 60-90 days from packaging. Once opened, wrap in waxed paper and consume within 7 days. Ageing storage of gorgonzola DOP follows -1/+7 °C and 85-100% relative humidity.

Distribution and Logistics across Switzerland

LAPA delivers refrigerated cheese with temperature-controlled vehicles (0-4 °C) throughout Switzerland: Zurich, Geneva, Basel, Bern, Lausanne, Lugano, Lucerne, Winterthur, St. Gallen, Biel, Sion, Fribourg and across the Italian-speaking Ticino region. For Cantons outside our direct fleet coverage we rely on Swiss Post, Planzer, Galliker and Camion Transport for B2B and B2C deliveries to Italian restaurants, pizzerias, hotels, gastronomies, cheese shops, gelaterie and private customers.

Who it is for

Italian restaurants and risotterie, premium pizzerias, gourmet pizza shops, hotel kitchens, Italian gastronomies and delicatessens, gelaterie offering savoury gorgonzola flavours, and cheese counters seeking a historic brand backed by the DOP Consortium of Novara. The 1/8 wedge format guarantees clean cutting at the counter, long shelf life thanks to thermo-sealing, and a recognized PDO brand to serve customers with confidence.