In 1919 Mario Costa founded his industrial cheese-making facility, but today most of the cheese made there is still worked by hand, according to tradition (with only select milk, rennet, and cultures) using tried and true practices. Gorgonzola PDO is their speciality, with care taken throughout all phases of production, starting with processing the milk. International audiences have shown favor to this sharp, tangy cheese in particular, and demand keeps growing. The extended aging process used guarantees its high-quality and means that it is suitable for those who have difficulty digesting lactose (as bacteria consume the lactose during fermentation). There are four types of this versatile cheese: Gran Riserva, Dolcificato (sweet), Piccante (with more bite than usual) and with mascarpone. Don't underestimate their Taleggio PDO, another excellent product that's worth trying.
