Originating in the Italian town of Gorgonzola, this colorful cheese has been around for over a thousand years. Today, Gorgonzola is produced in the Lombardy and Piedmont regions of Northern Italy. While many people believe that gorgonzola is synonymous with blue cheese, gorgonzola is only one of many different types of blue cheese. What sets Gorgonzola apart from other blue cheeses is the combination of unskimmed cow’s milk and a specific type of mold known as penicillium glaucum. This combination is aged for up to four months. Gorgonzola is highly prized among cheese lovers and the European Union has laws in place to clearly distinguish and protect the integrity of authentic Gorgonzolas from those that are mass produced. When looking for authentic Gorgonzola, try specialty cheese shops or gourmet grocery stores. Budget friendly versions can be found in most neighborhood grocery stores.
Flavor and Texture
Some may stray away from Gorgonzola due to its aggressive pungent smell, but the inside of this cheese is creamy and mellow in flavor flecked with greenish-blue crumbles. Whereas Roquefort, a French variation of blue cheese made with sheep’s milk, is reminiscent of dried fruit, Gorgonzola has earthier notes and a saltier taste. For those just starting to venture into the world of blue cheese, a younger wheel might be a smart bet as the flavor only gets stronger as the cheese matures. There are two types of Gorgonzola: Dolce which is sweeter and Piccante which is considered spicy.
Storage and Usage
To maximize freshness, wrap the cheese in plastic and store in the refrigerator for up to four weeks or store in the freezer for up to six months. Don’t be surprised, however, if this cheese disappears quickly as it can be enjoyed in a magnitude of ways. Add a wedge to your next charcuterie board for a funky and colorful addition or throw some crumbles into a salad for an earthy richness. We even have a luxuriously creamy pasta recipe that’s perfect for any day of the week.