Gorgonzola cheese

Gorgonzola cheese
Name	Gorgonzola
Country	Italy
Regiontown	Lombardy, Piedmont, Provinces of Novara, Bergamo, Brescia, Como, Cremona, Cuneo, Lecco, Lodi, Milan, Monza and Brianza, Pavia, Varese, Verbano-Cusio-Ossola, Vercelli
Source	Cow's milk
Pasteurised	Typically no
Texture	Soft, crumbly
Fat	48%
Aging	3–4 months minimum
Certification	PDO

Gorgonzola cheese is a renowned Italian blue cheese made from whole cow's milk. It is characterized by its distinctive greenish-blue veining, creamy texture, and sharp, tangy flavor. Named after the town of Gorgonzola in Lombardy, it holds a Protected Designation of Origin status, ensuring its production follows strict traditional methods within designated regions of Italy.

History

The origins of this cheese are traced to the early Middle Ages in the Lombardy region, with the town of Gorgonzola serving as a key market center. Historical records suggest its development was influenced by the transhumance practices of herdsmen moving cattle between the Alps and the Po Valley. By the late 9th century, similar cheeses were documented, but the distinctive veining technique likely evolved over subsequent centuries. The Consorzio per la Tutela del Formaggio Gorgonzola, established in 1970, was instrumental in standardizing production and securing its PDO status under European Union law in 1996.

Production

Production begins with pasteurized whole cow's milk from designated zones in Lombardy and Piedmont. During coagulation, spores of the molds Penicillium glaucum or Penicillium roqueforti are introduced. The curds are not cooked and are placed into molds to drain. A critical step involves "piercing" the young cheese with stainless steel needles, which allows oxygen to penetrate and encourages the characteristic mold veining to develop. The wheels are then aged in temperature and humidity-controlled caves or cellars for a minimum of three to four months, as regulated by the Consorzio per la Tutela del Formaggio Gorgonzola.

Characteristics

The cheese has a soft, creamy, and slightly crumbly texture. Its color ranges from off-white to pale yellow, dramatically marbled with greenish-blue Penicillium veins. Two main flavor profiles exist: *Gorgonzola Dolce* (sweet) is younger, milder, buttery, and spreadable, while *Gorgonzola Piccante* (also called *Naturale* or *Mountain*) is aged longer, firmer, crumblier, and possesses a much stronger, piquant, and spicy flavor. The rind is thin, rough, and reddish-gray in appearance, though it is typically not consumed.

Varieties

The two primary varieties are defined by aging time and production methods. **Gorgonzola Dolce** is aged for approximately three to four months, resulting in a milder, creamier cheese with less pronounced veining. **Gorgonzola Piccante** undergoes a longer aging process, typically over six months, developing a firmer paste and a more intense, spicy flavor. All authentic versions must bear the consortium's seal and the identifying "G" marked on the rind, certifying production within the PDO zones of Lombardy and Piedmont.

Culinary uses

A versatile cheese, it is famously used in sauces for pasta dishes like gnocchi and risotto, particularly the Risotto alla Milanese. It is a classic component of the polenta dish from Northern Italy. It is commonly served as part of a cheese board alongside fruits like pears and walnuts, drizzled with honey, or paired with full-bodied wines such as Amarone della Valpolicella or Barolo. It is also a popular topping for pizza and in fillings for ravioli and meat dishes.

Protected designation of origin

Since 1996, the name "Gorgonzola" has been protected as a PDO (DOP) under European Union regulations (EC No. 1107/96). This legal framework mandates that the entire production process, from milking to aging, must occur within specific provinces of Lombardy and Piedmont, including Novara, Bergamo, and Milan. The Consorzio per la Tutela del Formaggio Gorgonzola, based in Cameri, enforces these rules, monitors quality, and promotes the cheese globally, combating imitation products.

Category:Italian cheeses Category:Blue cheeses Category:PDO products