Gorgonzola

Gorgonzola is one of the most famous blue cheeses in the world, a classic Italian cow's-milk cheese named after a town near Milan. It is a noble cheese with an ancient history and an inimitable character.

The characteristic feature of gorgonzola is the blue and greenish veins of the noble mould Penicillium, which run through the white curd and give it a sharp, piquant taste. These veins form because, during maturation, the wheels of cheese are pierced with special needles, giving access to the air necessary for the development of the mould. There are two main kinds: the younger, soft, and creamy gorgonzola dolce (“sweet”), and the more aged, sharper, and more crumbly gorgonzola piccante. Rich, aromatic, and expressive, gorgonzola is superb both on its own (with honey, pears, nuts) and in dishes — pasta sauces, risotto, salads. It is a true pearl of Italian cheesemaking.