Gorgonzola is a soft blue cheese of Italy. It has been made since the late fourteenth or early fifteenth century.
It became marbled with greenish blue mold only in the eleventh country. Gorgonzola was originally aged in caves and the blue veins of mold developed from spores naturally present in the caves.
Its creamy-textured blue, produced from cow’s milk in the lush and of Lombardy in the north Italy, where it’s used extensively in all sorts of cooking, an essential ingredients in dozens of dishes.
It is notably creamy and mild, with a luscious texture that compensates for its lack of complexity.
Gorgonzola cheese should be specially rich in fat. To a very large extent this milk is produced by small owners of cows, who manufacture the cheese but do not perfect or ripen it, selling it to merchants for this purpose, who in turn finishes the process in the cellars and caves which they own.
Although there are younger cheeses available, a good Gorgonzola naturale will have been aged at least ninety days. Even longer aging – sometimes for more than a year - is also likely to lead to more flavorful cheeses.
About sixty different producers – some large, some small – make Gorgonzola so quality can vary.
Younger chees are sold as Gorgonzola dolce, while longer-aged cheeses are sold as Gorgonzola naturale or Gorgonzola picante.
Italian blue cheese - Gorgonzola cheese
