Gorgonzola

Description

Gorgonzola is an Italian blue cheese made from unskimmed cow's milk, originating from the Lombardian town of Gorgonzola near Milan. It is believed to have been created in the 9th century, with the characteristic blue-green veining acquired in the 11th century. The cheese is produced mainly in the northern Italian regions of Piedmont and Lombardy. Gorgonzola is aged for three to four months at low temperatures. During aging, metal rods are inserted and removed to create air channels that allow Penicillium roqueforti mold spores to develop into the distinctive blue-green veins. The cheese has two main variations: Gorgonzola dolce (less aged, more delicate and buttery) and Gorgonzola piccante (more aged, pungent and firm with crumbly texture). Both varieties can be quite salty with a characteristic 'bite' from the blue veining. The cheese has been protected by PDO (Protected Designation of Origin) since 1996 in the European Union.

Suggested Pairings

• 🍷 Sweet dessert wines
• 🍐 Ripe pears
• 🍯 Honey
• 🌰 Dried fruits