Gorgonzola

Description

Gorgonzola is an Italian blue cheese made from unskimmed cow's milk, believed to have been created in the 9th century and gaining its distinctive blue-green veining in the 11th century. The cheese originates from the Lombardian town of Gorgonzola near Milan, though nearby localities like Pasturo nella Valsassina also claim origins due to their ancient dairy traditions and natural caves with ideal temperatures (6-12°C). The cheese is available in two dominant variations: Gorgonzola dolce (sweet Gorgonzola), which is less aged with a more delicate flavor and buttery consistency, and Gorgonzola piccante (mountain Gorgonzola), which is more aged with a pungent flavor and firm, crumbly texture. Both varieties can be quite salty with a distinctive 'bite' from their blue veining. Production involves removing whey during curdling, aging at low temperatures (3-4 months), and using metal rods to create air channels that allow Penicillium roqueforti mold spores to develop. The cheese has been protected as an Italian DOC since 1955 and as a European PDO since 1996.

Suggested Pairings

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