The story
Caseificio Si Invernizzi is one of only 29 dairies worldwide certified to produce Gorgonzola DOP, a fact Insider Food highlights in their tour of this Piedmont dairy. Nestled in Trecate, it churns out 450 to 500 wheels daily using traditional methods, crafting the beloved blue-veined cheese from unskimmed pasteurized cow's milk. The aging process defines two distinct styles: the milder dolce at two months and the sharper piccante at three, both relying on Penicillium roqueforti for their signature veins.
Beyond the classic wheels, the dairy's Gorgonzola finds its way into inventive dishes like Spaghetti al Nero di Seppia con Gorgonzola, an unexpected but compelling pairing. As a DOP product, production is strictly limited to Piedmont and Lombardy, tying each bite to this specific corner of Italy. It's a testament to how tradition and terroir can elevate a single cheese into a regional icon.
Synthesised by AI from every creator’s review. First reviewed 2019.
Most-loved dishes
AI summary of what 3 dish mentions say about the food
“This Gorgonzola Dolce is creamy and mild, it just melts in your mouth and smells incredible. The texture is soft and almost doesn't feel like cheese when you bite into it.”
What creators say
1 creator has covered Caseificio Si Invernizzi. Most active: Insider Food
Caseificio Si Invernizzi is one of only 29 dairies in the world certified to produce Gorgonzola DOP. Located in Trecate, Piedmont, it produces between 450 and 500 wheels daily using traditional methods. The cheese is made from unskimmed pasteurized cow's milk and aged for two months (dolce) or three months (piccante), with the blue/green veins from Penicillium roqueforti. The dairy's production is confined to the Piedmont and Lombardy regions as per PDO rules.
Dishes mentioned
Sweet Gorgonzola
This Gorgonzola Dolce is creamy and mild, it just melts in your mouth and smells incredible. The texture is soft and almost doesn't feel like cheese when you bite into it.
Gorgonzola Piccante
This Gorgonzola Piccante is much stronger and has a harder texture. It has a real bite to it, way more pungent than the Dolce. The green veins show its age.
Spaghetti al Nero di Seppia con Gorgonzola
The cheese flavor stays very strong but the combination with the squid ink is great. Color-wise it's amazing, black and white contrasting, and the creamy texture coats the pasta perfectly.
