gorgonzola

Gorgonzola is a renowned Italian blue-veined cheese made from cow's milk, originating in Northern Italy and named after the town of Gorgonzola near Milan in Lombardy. The cheese is known for its distinctive veining, produced by inoculating the curd with Penicillium roqueforti and aging it to develop flavor and mold.

Two principal varieties are produced in Europe: Gorgonzola Dolce (sweet) and Gorgonzola Piccante (spicy). Dolce is creamy, mild, and pale yellow with subtle blue veins, while Piccante is aged longer, crumblier, and offers a stronger, more piquant finish.

Production and designation: Gorgonzola has EU Protected Designation of Origin (PDO). The production area is largely Lombardy and Piedmont, with traditional dairies aging cheese on wooden boards to develop its rind and character.

Uses: Eaten as a table cheese, sliced on bread, melted over polenta or risotto, in sauces, or crumbled on salads. Flavor companions include pears, walnuts, honey, and wines such as Pinot Grigio or other white wines.