Gorgonzola is one of the world's oldest blue-veined cheeses, produced in Northern Italy. It's rich and creamy with a sharp, piquant flavor that varies depending on its age. Gorgonzola can be spicy (Piccante) or sweet (Dolce), with the latter being softer and less aged.
What is Gorgonzola Cheese?
Gorgonzola is a straw-white soft cheese known for two varieties: “dolce” (sweet) and “piccante” (savory). The sweet version comprises 90 percent of production, featuring a creamy texture and a mildly spicy taste. The "piccante" variety has more blue veins, a thicker and crumblier texture, and a stronger flavor due to a longer "baking" period.
A Lombardy legend tells of Gorgonzola's accidental discovery by a cheese maker who left curds open overnight. To hide his mistake, he mixed fresh curds with the old the next day. Months later, he found the cheese invaded by a bluish mold but was pleasantly surprised by its delicious taste. This serendipitous finding initiated the process known as "erborinatura," named after the Lombardy dialect word for parsley, "erburin," which reflects the cheese's greenish streaks.
Gorgonzola's unique characteristics are due to using two curds, creating folds and crannies that foster mold growth. This results in the cheese's distinctive bluish-green marbling and robust flavor. Production today adheres to strict guidelines, including a specific aging process involving a "baking" period at 68°F and regular turning and piercing of the cheese to encourage mold development. After this process, the cheese is wrapped in aluminum foil sheets assigned to authorized producers to maintain moisture and prevent rind dehydration.
Key Facts About Gorgonzola Cheese
Country of Origin | Italy |
Specific Origin | Lombardy, Piedmont |
Certification | PDO (1996) |
Milk Type | Cow’s milk |
Milk Treatment | Pasteurized |
Rind | None |
Texture | Soft to crumbly |
Flavor | Sweet to savory |
Colors | Straw-white, blue-green veins |
Forms | 13 to 26 pounds |
Age | 2 to 3 months |