Gorgonzola

What is Gorgonzola?

Gorgonzola is a well-known Italian cheese crafted from whole cow's milk. It belongs to the family of soft blue cheeses, characterized by its distinctive greenish-blue marbling. The paste is typically soft and crumbly, though it can range from creamy to firm. Its appearance is marked by white curds streaked with blue veins created by mold growth. The cheese carries a salty flavor profile that varies significantly between its two main varieties.

Where does Gorgonzola come from?

The cheese takes its name from the town of Gorgonzola near Milan in Lombardy, where production began centuries ago. Legend claims a cheesemaker accidentally left fresh curds exposed overnight while rushing to meet a lover, resulting in the first blue-molded cheese. Historical records suggest creation between 879 and 1007 AD. However, this origin story is disputed by other localities like Pasturo nella Valsassina, which boasts natural caves ideal for aging dairy products.

What does Gorgonzola taste like?

Two primary styles exist based on ripening time. Dolce is younger, offering a delicate, buttery consistency with a slightly sweet finish and milder saltiness. Piccante ages longer, developing a firmer, more crumbly texture and a pungent, sharp bite. Both varieties feature a noticeable salinity derived from their blue veining, which adds a distinct tang to the palate as the cheese matures.

How Gorgonzola is made

Producers remove whey during the curdling process before aging the cheese at cool temperatures. Metal rods are inserted and removed quickly during maturation to create air channels. These holes allow mold spores to grow into hyphae, forming the characteristic blue-green veins. The duration of aging determines the final texture, with shorter periods yielding softer results and longer periods creating firmer wheels.

How Gorgonzola is eaten and cooked

Chefs often melt this cheese into risottos during the final cooking stage. It serves as a topping for steak, sometimes paired with port wine, or added to gnocchi and pasta dishes. A classic application is pizza quattro formaggi, where it combines with other soft cheeses. It may also be served alongside polenta or eaten simply as part of a cheese board.

Gorgonzola through the day

The cheese fits comfortably into lunch and dinner settings. It appears frequently as an ingredient in savory dishes rather than breakfast items. Slices or cubes work well as a snack when paired with bread or fruit. Its melting properties make it suitable for hot meals, while its bold flavor allows it to stand alone on a tasting board without additional accompaniments.

Gorgonzola in the world's kitchens

Italian cuisine relies heavily on authentic Gorgonzola produced within specific provinces like Milan, Bergamo, and Brescia. Outside Europe, particularly in the United States and Australia, the term describes various cow's milk blue cheeses inspired by the original. American regulations define specific standards for imported and domestic versions, allowing broader use of the name compared to strict European geographical indications.

Faith and ritual

No religious dietary restrictions or spiritual rituals are associated with this cheese. It is not considered kosher or halal by default due to standard rennet usage, though specific production methods might vary. There are no monastic traditions linked to its creation, nor does it play a role in fasting periods or religious feasts beyond general secular celebrations.

Gorgonzola at celebrations

The town of Gorgonzola hosts an annual festival each September called the Sagra Nazionale del Gorgonzola DOP. This event celebrates the cheese's heritage and promotes its protected status. While not tied to major holidays like Christmas or Easter, the festival draws locals and tourists to honor the product's history and culinary significance in the region.

Custom and folk tradition

Historically, the cheese was known as stracchino verde, referring to its young, soft nature and blue-green color. Local lore attributes its discovery to accidental mold growth during hurried cheesemaking. Traditional producers emphasize the importance of cave aging for maintaining consistent temperatures. The dispute over origin highlights regional pride in Lombardy's dairy heritage and the value placed on geographical authenticity.

Buying, keeping and serving Gorgonzola

Keep the cheese wrapped in parchment paper inside a refrigerator to maintain moisture without drying out. Consume it within a few weeks of opening for optimal flavor. Avoid freezing, as it alters the crumbly texture. Serve at room temperature to enhance its aromatic qualities and allow the fats to soften properly for tasting.

Protection and trade

European law protects the name through PDO status since 1996, restricting production to defined provinces. Before this, it held DOC status from 1955. International agreements extend some protection globally, but US regulations allow broader naming conventions for similar products. Major production occurs in Piedmont and Lombardy, supporting local economies through exports and tourism related to the cheese's reputation.

Questions people ask about Gorgonzola

Good reading and sources

• Encyclopaedia BritannicaArticle

• Gorgonzola on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos and video
• Wikidata recordOpen data