Kamil Perry
Gorgonzola is a pungent Italian blue cheese made from unskimmed cow's milk. It is believed to have originated in the Lombardian town of Gorgonzola, Milan, in the 9th century. The cheese gets its characteristic greenish-blue marbling from Penicillium roqueforti, a fungus/mold that is used to ripen the cheese. Gorgonzola is typically aged for three to four months, during which metal rods are inserted and removed to create air channels that allow the mold spores to grow. The final product can range from mild and creamy to hard and pungent, depending on how long it is aged.
| Characteristics | Values |
|---|---|
| Place of origin | Gorgonzola, Milan, Italy |
| Regions of production | Piedmont, Lombardy, Novara |
| Milk | Unskimmed cow's milk |
| Type of milk | Pasteurized |
| Mold | Penicillium roqueforti |
| Aging time | 3-4 months |
| Aging temperature | Low |
| Minimum maturing time | 50 days |
| Production | 5 million wheels per year |
| Dairies producing Gorgonzola | 29 |
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What You'll Learn
Gorgonzola is made from unskimmed cow's milk
Gorgonzola is a pungent Italian blue cheese made from unskimmed cow's milk. It is believed to have originated in the 9th century in the Lombardian town of Gorgonzola, Milan, where an annual September festival, the Sagra Nazionale del Gorgonzola, is held in its honour.
Gorgonzola is available in two primary variations: Dolce, which is mild, creamy, and buttery, with blue veins; and Piccante, which is firmer, crumbly, and more pungent, with green veins. A third variation features a layered block with alternating layers of Gorgonzola and Mascarpone. Gorgonzola is a versatile cheese that can be used in risottos, pastas, or pizzas.
Today, Gorgonzola is mainly produced in the northern Italian regions of Piedmont and Lombardy, with only 29 dairies in the world certified to produce this cheese. The name "Gorgonzola" is protected by the European Union's Protected Designation of Origin scheme, meaning that any cheese labelled "Gorgonzola" must meet particular standards and is subject to quality checks.
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It's produced in select Italian provinces
Gorgonzola cheese is produced in select Italian provinces, specifically in the northern regions of Piedmont and Lombardy. The cheese is named after the Lombardian town of Gorgonzola, Milan, where it is said to have originated. The town of Gorgonzola celebrates an annual September festival dedicated to the cheese, called the Sagra Nazionale del Gorgonzola.
The cheese is made with unskimmed cow's milk, and its distinctive blue-green veining is created by the mould Penicillium roqueforti, which is used to ripen the cheese. Gorgonzola is typically aged for three to four months, and during this time, the rind is pierced with steel needles to create air channels that allow the mould spores to grow and cause the cheese's characteristic veining.
The production of Gorgonzola is now confined to the Italian regions of Piedmont and Lombardy, and there are only 29 dairies in the world certified to produce this cheese. The cheese is produced in the provinces of Novara, Vercelli, Cuneo, Biella, Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milan, Monza, Pavia and Varese, and the Casale Monferrato area. Only freshly milked milk from cattle herds in these provinces can be used to produce the cheese, giving it its protected designation of origin.
The unique flavours of Gorgonzola are attributed to the regions of Lombardy and Piedmont, where the cows feed on natural forage, delivering full-bodied milk to the creameries. The cheese can be either mild and creamy or hard and pungent, depending on how long it is aged. The two types are distinguished by the colour of their veins, with blue veins indicating a creamy texture and green veins a pungent flavour.
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The cheese is aged for 3-4 months
Gorgonzola cheese is aged for 3 to 4 months. During the ageing process, the cheese is kept at low temperatures. Metal rods are quickly inserted and removed from the cheese, creating air channels that allow mould spores to grow into hyphae and cause the cheese's characteristic veining. The mould that grows on the cheese is called Penicillium roqueforti, a type of fungus. This mould is what gives the cheese its distinctive blue or green veins and adds flavour to the cheese. The longer the cheese is left to age, the harder and more pungent it becomes.
Gorgonzola cheese is typically aged for a minimum of 50 days before it can be labelled as such. The cheese is named after the Lombardian town of Gorgonzola, Milan, where it is believed to have originated. The town of Gorgonzola celebrates an annual festival dedicated to the cheese in September, called the Sagra Nazionale del Gorgonzola.
Gorgonzola cheese has a rich history that dates back to the 9th century. It is believed that the cheese was first created when a cheesemaker from the town of Gorgonzola left a vat of curds open overnight. When he realised his mistake, he tried to fix it by adding fresh curds to the vat. A few months later, he discovered that a new bluish mould had grown on the cheese, and upon tasting it, he found that it had a unique and delicious flavour.
Today, Gorgonzola cheese is mainly produced in the northern Italian regions of Piedmont and Lombardy, with only 29 dairies in the world certified to produce this cheese. The cheese-making process has remained largely unchanged for centuries, using the same ingredients and techniques that have been passed down through generations.
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It's pierced with steel needles to create marbling
Gorgonzola is a pungent Italian blue cheese made from unskimmed cow's milk. It is believed to have originated in the Lombardian town of Gorgonzola, Milan, in the 9th century. The cheese gets its characteristic greenish-blue marbling from the piercing of its rind with steel needles during the ageing process. This technique promotes the growth of mould spores, specifically Penicillium roqueforti, a type of fungus, which creates the beautiful marbled interior that Gorgonzola is known for.
During the ageing process, the rind of the cheese is pierced with steel needles to create small air channels. These air channels allow mould spores to grow and spread throughout the cheese, creating the distinctive veining that gives Gorgonzola its unique appearance and flavour. The piercing of the rind with steel needles is a crucial step in the cheesemaking process, as it encourages the growth of the mould spores and promotes even distribution throughout the cheese.
The mould spores used in Gorgonzola cheese are typically Penicillium glaucum or Penicillium roqueforti. These moulds are added to the cheese during the early stages of production and are responsible for the characteristic greenish-blue colour and pungent flavour of the cheese. The piercing of the rind with steel needles helps to activate and distribute these mould spores, enhancing the marbling effect.
The ageing process for Gorgonzola typically lasts for three to four months, during which time the cheese is kept at low temperatures. The steel needles used to pierce the rind are inserted and removed quickly, creating the necessary air channels for mould growth without disrupting the overall structure of the cheese. This technique requires precision and expertise, as improper piercing can affect the final product's quality and flavour.
The marbling in Gorgonzola is a result of the combination of mould growth and the piercing process. The steel needles create pathways for the mould spores to spread, resulting in the beautiful veining that gives Gorgonzola its unique appearance. The marbling can vary in intensity and distribution, depending on factors such as ageing time, temperature, and the technique used to pierce the rind.
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Gorgonzola has two primary variations
Gorgonzola is available in two primary variations: Dolce and Piccante. The cheese takes its name from the Lombardian town of Gorgonzola, Milan, where it is believed to have originated. The town's claim of geographical origin is disputed by other nearby localities, such as the well-known cheese-making area of Pasturo nella Valsassina, known for its ancient dairy traditions and natural caves that maintain the perfect temperature for making Gorgonzola and other cheeses.
Dolce Gorgonzola has a more delicate flavour and a buttery consistency. It is mild and creamy with blue veins. It is aged for a shorter period than its counterpart. When young, Gorgonzola is soft and creamy, with a slightly acidic finish.
On the other hand, Piccante Gorgonzola has a more pungent flavour and a firm, crumbly texture. It is hard and pungent with green veins. It is aged for longer, resulting in a stronger and piquant flavour.
Both variations can be quite salty, with a "bite" from their blue or green veining. Gorgonzola is typically aged for three to four months and is produced mainly in the northern Italian regions of Piedmont and Lombardy. The whey is removed during curdling, and the cheese is aged at low temperatures. During the ageing process, metal or steel rods are quickly inserted and removed, creating air channels that allow the mould spores to grow and cause the cheese's characteristic veining.
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Frequently asked questions
Gorgonzola is made from unskimmed cow's milk.
Gorgonzola is made by cutting and separating the curd, allowing the whey to be released. The curds are then placed in moulds and brined with sea salt, before being left to age. During the ageing process, the rind is pierced with steel needles, creating air channels that allow mould spores to grow into hyphae and cause the cheese's characteristic veining.
Gorgonzola is made in the northern Italian regions of Piedmont and Lombardy.
