Often referred to as blue cheese, Gorgonzola is exclusively made from cow’s milk, often boasting milder flavours than those of other blue cheeses. What truly sets it apart from other blue cheeses is its deep roots in Italian artisanship, still influencing production today.
When young, it is soft, creamy and has a mild flavour (Gorgonzola dolce). Mature versions are stronger, piquant and deliver a pungent bite (Gorgonzola piccante).
Gorgonzola is versatile in its uses, adding zest to risottos, pastas or pizzas. The white and blue marbling stands gracefully on a cheeseboard, pairing wonderfully with grapes, honey and pistachios.
MAIN INFO on Gorgonzola cheese: www.cheese.com/gorgonzola
In order for cheese to be called Gorgonzola, it must be awarded the DOP, or Denominazione di Origine Protetta (Protected Designation of Origin). If you find a cheese labeled Gorgonzola that doesn’t have the DOP stamp, it’s not really Gorgonzola, so always only buy the DOP labeled cheeses.
When young, it is soft, creamy and has a mild flavour (Gorgonzola dolce). Mature versions are stronger, piquant and deliver a pungent bite (Gorgonzola piccante).
Gorgonzola is versatile in its uses, adding zest to risottos, pastas or pizzas. The white and blue marbling stands gracefully on a cheeseboard, pairing wonderfully with grapes, honey and pistachios.
MAIN INFO on Gorgonzola cheese: www.cheese.com/gorgonzola
In order for cheese to be called Gorgonzola, it must be awarded the DOP, or Denominazione di Origine Protetta (Protected Designation of Origin). If you find a cheese labeled Gorgonzola that doesn’t have the DOP stamp, it’s not really Gorgonzola, so always only buy the DOP labeled cheeses.
Histoy of the gorgonzola cheese: https://en.gorgonzola.com/gorgonzola-cheese-origins/
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recipes with Gorgonzola cheese
https://insanelygoodrecipes.com/gorgonzola-recipes/
https://insanelygoodrecipes.com/gorgonzola-recipes/