Italy's Soft Blue Cheese

Gorgonzola, with its creamy texture, blue-green veins, and balanced aroma, is one of the most easily loved blue cheeses. Its strong yet not hard character makes it an ideal starting point for those new to blue cheese.

What is Gorgonzola?

Gorgonzola is:
● Made from cow's milk.
● Blue cheese.
● Soft – creamy texture.
● A puncture-ripened Italian cheese.
● Has DOP (Denominazione di Origine Protetta) protection in the European Union.

Gorgonzola is produced by designated producers in the Lombardy and Piedmont regions.

History and Origin

The history of Gorgonzola dates back to the 9th century. It is believed to have taken its name from the town of Gorgonzola near Milan.

It was formerly produced in the autumn and ripened throughout the winter. Therefore, it is also referred to as "Stracchino di Gorgonzola" in some sources.

How is Gorgonzola Made?

Gorgonzola production is controlled but traditional.

1. Milk and Coagulation;
●Cow's milk is used.
●Rye is added to form a curd.

2. Addition of Mold;
●Penicillium glaucum / roqueforti culture is added.

3. Molding;
●The curd is placed in molds.
●No pressing is done (the soft structure is preserved).

4. Salting;
●Salt is applied to the surface.

5. Puncture (Signature Step);
●Punctured with special needles.
●Oxygen entry is ensured.
●Blue veins are formed.

6. Maturation: 2–4 months in a cool and humid environment.

Gorgonzola Varieties
🧀 Gorgonzola Dolce
●Sweet.
●Very creamy.
●Slight blue aroma.
●Spreadable texture.

🧀 Gorgonzola Piccante
●Firmer.
●Saltier.
●Sharp and intense.
●Originated for a longer period.

Taste and Texture Characteristics

●Dolce: Buttery, slightly mushroomy, and melts in the mouth.
●Piccante: Spicy, salty, and with a long finish.
●Compared to Roquefort: Softer, less salty, and creamier.

How to Consume Gorgonzola?

●Pizza (especially white pizza)
●Pasta and risotto.
●In meat and chicken sauces.
●With pear, walnut and honey.
●Plain on crackers.

Wine pairings;

●Sweet Wines
●Red Wines
●Port Wine

Gorgonzola – Roquefort Comparison

● Characteristics ● Gorgonzola ● Roquefort ●
● ● ●
● Milk ● Cow ● Sheep ●
● ● ●
● Texture ● Creamy ● Crumbly ●
● ● ●
● Taste ● Smooth ● Sharp ●
● ● ●
● Appetizer ● Suitable ● Challenging ●

Why is it so popular?

●Ideal for starting with blue wine.
●Compatible with Italian cuisine.
●Creamy texture.
●Suitable for sweet and savory recipes.
●DOP protection.

Gorgonzola is the star of "blue mold but delicate" cheeses.