Gorgonzola Cheese
Italian Blue Cheese

 

 

 

 

 

 

 

 

 

Gorgonzola Cheese is a veined Italian blue cheese, made with un pasteurized or pasteurized cow's or goat's milk. Lactic acid bacteria, along with spores of the mold Penicillium glaucum are then added.

During the aging process, thick needles are inserted and removed. This creates air channels that allow the mold to grow, which creates the well known blue veins that spread through the cheese.

Gorgonzola comes in 2 different varieties: the younger and sweeter dolce (pictured at right) and the matured naturale. It ripens in 3 to 6 months and is covered in foil to retain moisture. The length of the aging process determines whether the cheese will be soft or hard. The longer it ages the harder it gets.

A firm Gorgonzola is aged longer than creamy Gorgonzola. It’s traditionally a rich creamy cheese, but the blue-green ripples add a sharp spicy flavor that provides an excellent contrast to its richness. The taste ranges from mild to sharp, depending on age.

To be a true Gorgonzola, it must be made from milk that comes from the D.O.C. region and manufactured under strict production methods. All cheese must be labeled at the place of production with the name of the maker or the official stamp, showing that the cheese is One hundred percent Gorgonzola from Italy.

Try Gorgonzola with red wines, dessert wines, sweet whites or lager beer.

 

Gorgonzola "Bebiverde is a dolce-style cheese,
which has a moist tender rind. It's round in shape.
It has a creamy texture with a mild and sweet flavor.

 

 

Gorgonzola Piccante is a matured version also referred to as naturale or mountain Gorgonzola. It has a sharper flavor with a crumbly firm texture.

 

 

Return from Gorgonzola Cheese to Types of Cheese

Or return to Finger Food Recipes Home Page