Gorgonzola is a high quality cheese with an unmistakeable aroma and taste — Its history supposedly dates back to the eighteen century! There are currently 40 dairies and over 3,000 farms making the milk involved in the production of Gorgonzola cheese. Unskimmed cow's milk is used while preparing the cheese and generally it takes three to four months to attain full ripeness.
By law and tradition, Gorgonzola cheese can only be produced in the following provinces: Novara, Vercelli, Cuneo, Biella, Verbano Cusio Ossoia, and the area of Casale Monferrato within the Piedmont region, and Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milano, Monza, Pavia, and Varese within the Lombardy region.
Only high quality cow's milk produced in these provinces may be used to make Gorgonzola in order to grant the cheese is PDO certification. PDOs (protected designation of origin) are defined and protected by European Union law in order to defend the reputation of national foods.
What can i use it for?
This cheese has crumbly and soft texture with nutty aroma. It can have a mild to sharp taste depending on its age. Gorgonzola Dolce (also called Sweet Gorgonzola) and Gorgonzola Piccante are its two varieties, which vary in their age.
Gorgonzola has excellent nutritional properties; it is extremely rich in vitamins and minerals such as calcium, iron and phosphorus. It is also a highly versatile produce which can be used for many occasions. Gorgonzola makes an excellent table cheese, and may be enjoyed in soups, salads, main dishes, sauces and salad dressings! It can also be enjoyed for dessert and is delicious with drizzled honey and paired with fruits such as apples, grapes or pears.