First produced in 879 CE in Gorgonzola, a Lombardian town settled just outside of Milan, this type of blue cheese is made with cow's milk and distinguished by green or blue marbling of mold. To induce blue veining, the milk is inoculated with penicillin spores.
Depending on its age, this Italian cheese is available in two varieties. Matured for about two months, Gorgonzola Dolce is quite soft, creamy and has a mild flavor with notes of butter, sour cream, and a less pronounced lactic tang, whereas Gorgonzola Piccante is a firmer, more crumbly version and must be aged for at least three months to develop its strong, pungent flavor.
This versatile cheese can be enjoyed in a number of ways: melted into risottos or pasta sauces, crumbled over salads or simply served as an appetizer accompanied by fresh fruits, vegetables, and nuts such as green apples, figs, pears, walnuts, celery, and radish.
Types of Gorgonzola
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Risotto con salsiccia
Risotto con salsiccia is a hearty dish from northern Italy, perfect for cold winter days. Apart from salsiccia sausage, only a few ingredients ... Read more
Asparagi al Gorgonzola
Asparagi al Gorgonzola is a traditional appetizer hailing from Piedmont. It's made with blanched asparagus that are dried and placed in a baking dish, then covered with ... Read more
Biscotti al Gorgonzola
Biscotti al gorgonzola are traditional cheese-flavored snacks originating from Italy. These savory biscuits are usually made with a combination of Gorgonzola cheese, parmesan,... Read more
Pizza quattro formaggi
Quattro formaggi is a variety of Italian pizza topped with a combination of four kinds of cheese, as the name suggests. Traditionally, the cheeses should be mozzarella... Read more
Pairing tips
Tripel
Belgian-style tripel is an approachable and easy-drinking beer style with high carbonation and complex flavors. They traditionally have high alcohol content, ... Read more
Imperial Stout
Imperial Stout is a strong and opaque dark beer that was first brewed in London, but which is mostly associated with Russia, Baltic countries, and recently with ... Read more
Sangiovese
Sangiovese is a red grape variety indigenous to Italy that is predominantly grown in Tuscany, but also in other central and southern regions, from Romagna down ... Read more
Barolo
This full-bodied, red wine is made from Nebbiolo grapes in a small area in Piedmont with a unique soil and climate conditions. It has been produced since the 19th century,... Read more
Best Gorgonzola
Gorgonzola festivals
