Il gorgonzola It is a blue cheese highly appreciated for its intense flavour and characteristic green-blue veining.
As regards the lactose, this cheese is considered naturally free or with minimal traces. During the fermentationin fact, i lactic acid bacteria used in the production process they transform lactose into lactic acid, eliminating it almost completely.
This means that Gorgonzola can generally be tolerated even by those who suffer from Lactose intolerance, despite not being officially labeled as “lactose-free.”
It is therefore a cheese which, in addition to its strong flavour and unique creaminess, also offers the advantage of being more digestible for those who have lactose problems.
