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Gorgonzola Picante Cheese Making Recipe

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Gorgonzola is a fabulous blue from the northern Piedmont of Italy. This cheese uses a traditional two curd method, known as 'del Nonno' (Grandfathers cheese) or 'Antico' (old fashioned). Today this method is known as 'Picante' due to the stronger flavor. This is a drier, more crumbly cheese than the modern Gorgonzola 'Dolce'.
  • Yield7 Pounds
  • Agingtime under 6 months
  • Skill Leveladvanced
  • Author


  • 10 Gallons of Milk (Not Ultra Pasteurized)
  • 6.4 oz Prepared Bulgarian Yogurt
  • 1/16 tsp Penicillium Roqueforti
  • 7 ml Liquid Single Strength Animal Rennet
  • Salt
  • 1/2 tsp Calcium Chloride (for Pasteurized Milk)


  • Good Thermometer
  • Measuring Spoons
  • Curd Knife
  • Skimmer to Stir Curds
  • Cheesecloth
  • Blue Cheese Mold